'C' is for 'Cabbage & Vegetable Fritters'

Inspired by Riverford Farm's autumn winter cook book*, this is The C Words autumnal recipe using Savoy Cabbage, Sweetcorn and Padron peppers.

The two things I'm always hoping my children appreciate is the sensation of spice and enjoying fresh local vegetables. This recipe manages to help with both. The spice palette is akin to the Asia 'Pakora'; the well known deep fried Indian fritter. These fritters are a great way to utilise left over and fresh vegetables wherein the recipe can be tailored for all types of eaters.

Finger food for pick eaters; a great way to feed children vegetables and spices in colder months.

Fritters make great finger food for all ages, and can easily be served their own or accompanied with green chutneys and dips. Suitable for sweet and chilli palates ,a squeeze of lime and coriander to garnish makes these an easy eat for most occasions.

Savoy Cabbage, Sweetcorn and Padron pepper fritters.

Ingredients

As with many fritter recipes, the ingredient preparation is followed by approximation. It is useful to follow the basic recipe guidelines, then keep an eye on the batter and adjust if needing to be thickened or thinned using milk or more flour.

• 75g Besan (ground chana dal or split brown chickpea flour)

• 75 g plain flour

• 2 slice of wholemeal bread processed into fine bread crumbs

• 100ml milk

• 300 gram/ half a savoy cabbage head shredded.

• 2 ears of fresh corn kernel's steamed and cooled

• 1 Padron green pepper finely sliced

• 1 large red onion chopped

• 2 large eggs, room temperature

• 1 teaspoon salt

• 1 teaspoon coriander seeds

• 2 teaspoon ground cumin

• 2 teaspoon ground coriander

• 2 teaspoon ground garam masala

• 2 teaspoon ground coriander

• 1 teaspoon chilli flakes

• ¼ teaspoon turmeric

• 2 teaspoon black pepper or to taste

• Fresh chopped coriander

• Lime, 1 red padron pepper and chaat masala** (optional) to garnish

• Oil to shallow fry in frying pan

Directions

Most of the recipe is spent in the ingredient preparation; the remaining time in frying batches. I usually do a small test fritter prior to the frying the remaining batch to adjust seasoning:

1. Add measured flours, breadcrumbs, spices and vegetables to mixing bowl.

2. Add eggs, milk and mix to a batter fully combining all ingredients. You want a batter thick enough so the corn kernels do not separate from the batter during cooking.

3. To preheated oil, create 2 inch fritters and drop into pan. Note: be careful with temperature control so the kernel's do not overheat and fly out of the frying pan.

4. After about 3 minutes turn over and brown on the other side.

5. Once both sides brown evenly, place fritter on kitchen towel and drain excess oil.

6. Garnish and serve whilst hot.

It is great to hear comments and experience with vegetable recipes for picky eaters!

Do leave comments at the website, www.the-cword.com; great ideas are always appreciated!

References:

* https://www.riverford.co.uk/recipes/scandi-cheesy-cabbage-fritters

** Chaat Masala = Powder spice blend consisting of asafoetida, cumin, coriander, dried ginger, red chilli powder, amchoor (dried mango powder) and black salt (a type of rock salt). Available at most Indian stores or can be made at home.