- Start by preparing the zucchini. Grate the zucchini using a coarse grater and place it in a clean kitchen towel. Squeeze out the excess moisture from the grated zucchini to prevent the fritters from being soggy.
- In a large mixing bowl, combine the drained corn kernels and the grated zucchini.
- Crack the egg into the bowl and mix well. Add the flour and the optional paprika. Stir until all ingredients are fully combined. The mixture should be thick enough to hold its shape.
- Heat a non-stick frying pan over medium heat and add a small drizzle of olive oil.
- Scoop out tablespoonfuls of the mixture and place them in the pan, gently flattening them with the back of the spoon to form fritters. Cook in batches to avoid overcrowding.
- Fry the fritters for about 3-4 minutes on each side or until golden brown and cooked through. Transfer them to a plate lined with paper towels to absorb excess oil.
- While the fritters are cooling slightly, prepare the yoghurt dip by simply spooning the plain yoghurt into a small bowl. You can mix in a hint of garlic powder or herbs for flavor if desired (optional).
- Serve the fritters warm alongside the yoghurt dip for dipping.
Summary:
These corn and zucchini fritters are perfect for a toddler, as they are packed with nutrients and flavors while being easy to hold and eat. This dish is suitable for baby-led weaning since the fritters are solid and allow toddlers to explore self-feeding. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving again. Be cautious with the use of salt; consult with your pediatrician regarding any concerns about allergies, especially if introducing new foods to your child.
