Shortcut Sheet Pan Fritters, Two Ways

No need to stand at the stove and batch fry these deliciously fluffy fritters from weaning expert What Mummy Makes - they're baked in one sheet pan, meaning less effort and even less washing up!

From the book

What Mummy Makes by
What Mummy Makes
130 recipes to make weaning your baby easy and enjoyable from Instagram sensation, What Mummy Makes
Cook just once for you and your baby with recipes suitable for adults and little ones alike
Packed with nutritionist-approved advice and plenty of tips and tricks

Introduction

Sometimes it’s nice spending 10 minutes at the stove top making up a batch of fritters or pancakes. However, some days there just aren’t enough minutes let alone hours in the day. Quickly whip up the fritter batter, pour into a lined baking tray and bake in the oven until puffed up and golden. Total fuss-free cooking, with no compromise on the flavour!

Makes 10 small fritters each
Easy
Cook time: 20 min

Ingredients

For the tuna and sweetcorn fritters
90g (3oz) self-raising (self-rising) flour
2 eggs or 2 tbsp ground flaxseeds (linseeds) mixed with 75ml (2½ fl oz) water
70ml (2½fl oz) milk of your choice
145g can tuna in spring water, drained
1 tsp baking powder
200g (7oz) drained canned sweetcorn
60g (2oz) Cheddar, grated (optional)
1 spring onion (scallion), finely sliced
freshly ground black pepper
For the courgette fritters:
1 courgette (zucchini)
2 eggs or 2 tbsp ground flaxseeds (linseeds) mixed with 75ml (2½ fl oz) water
100g (3¼oz) self-raising (self-rising) flour
1 tsp baking powder
80g (2½oz) grated Cheddar or 1 tbsp nutritional yeast (optional)
80ml (2½fl oz) milk of your choice

Essential kit

You will need: a baking tray, lined with non-stick baking paper

Instructions

Preheat the oven to 180°C fan (200°C/400°F/Gas 6).

Line a baking tray with non-stick baking paper.

Add all the ingredients to a bowl and stir until combined. Pour the batter into the lined baking tray and spread out evenly to about 1cm (½in) in thickness. If your baking tray is too large, form the batter into a smaller bake, ensuring the thickness is correct.

Bake in the preheated oven for 15–20 minutes until puffed up and golden on top.

Using a pizza cutter, cut into squares (or finger strips if serving to baby). Serve with a picky salad and some full-fat Greek-style yogurt for dipping.

These fritters will keep in the fridge for 2 days, or top up your freezer stash for up to 2 months. Either defrost and warm up in the microwave or allow to defrost at room temperature and reheat in the oven for 5 minutes until piping hot inside.

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