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Vegetable Fritters With Cheese Dip

Recipe of a healthy snack ideal for kids' parties or lunch box (tiffin). I haven't used white/refined flour in fritters or dip.
Author: Mukta Tikekar

Ingredients

Cheese Dip Ingredients

  • 1 tbsp wheat flour
  • 2 tbsp butter
  • Approx. half cup milk
  • 2 cheese cubes grated
  • Half tsp dried mixed herbs like oregano basil, parsley, rosemary (Use whichever ones you like.)
  • Pinch of black pepper powder optional

Vegetable Fritters Ingredients

  • 1 cup sweet corn kernels
  • 1 medium-sized capsicum chopped
  • 1 medium-sized carrot chopped
  • 1 small piece of green chili optional
  • Half tsp grated ginger optional
  • 3 tbsp rice flour
  • 2 tbsp chana chickpea flour
  • Half tsp garam masala powder
  • 1/5 th tsp red chili powder optional
  • 2 cubes of cheese grated
  • 1 tbsp extra-virgin olive oil
  • Approx. 4 tbsp oil
  • Salt to taste

Instructions

Cheese Dip Steps

  • Heat a non-stick pan and add butter.
  • Add wheat flour, mix it properly with butter, and then stir it for about a minute. You can use refined flour if you think you may not like the taste of wheat flour. Since it's only about a tbsp in quantity, not much harm done. :-)
  • Add milk and mix it well with the wheat flour to prevent lumps forming in the mixture.
  • When the milk starts to bubble, add grated cheese, pepper powder, and dried herbs, and keep stirring the mixture.
  • Turn off heat when the mixture has the desired consistency. (If you make the dip before the fritters, it will thicken a bit at the time of serving. Simply heat it again. You may even add a little milk if needed.)

Vegetable Fritters Steps

  • Cook chopped capsicum, carrot, and corn kernels in boiling water for about 5 minutes till they become tender, drain the water, and then wash them in cold water to stop the cooking process. (Color of the vegetables will not be visible in these fritters, so it's quite OK to not put them in cold water to preserve their color. We just don't want the vegetables to become mushy.)
  • Drain the water properly from the vegetables, and put the vegetables, corn kernels, piece of green chili, and grated ginger in a mixer/blender.
  • Blend the vegetables coarsely in a mixer/blender. (If you are making these fritters for toddlers who may not chew vegetable chunks properly, blend the vegetables into a fine paste.)
  • Transfer the mixture to a large bowl, and then add salt, red chili powder, garam masala powder, and olive oil, and mix properly.
  • Add grated cheese and mix well.
  • Add chana flour and rice flour and mix well. (Add the flours in the end because you won't be able to stir the mixture properly afterwards. The flours will bind the mixture.)
  • Heat a large non-stick tava pan (flat skillet pan), add about 2 tbsp oil, and then spread it all over the pan.
  • Take about 1 tbsp of mixture and place it on the pan and flatten it in the shape of a patty. (Edges of fritters are supposed to be rough unlike patties or cutlets. So don't bother to shape them to make them look tidy.)
  • Cook the fritters on medium heat for about 5 minutes and when they turn golden brown flip them to the other side. (Add a bit more oil if needed.)
  • Cook the other side similarly, and when both sides are properly cooked, take them off the pan.
  • Serve the fritters with cheese dip or mint sauce.

Notes

Note:
You can leave out the optional ingredients, if you are making the fritters for toddlers who are not used to eating spicy food.
If you want to give these fritters in your kid's lunchbox/tiffin, you can prepare the firtters' mixture and cheese dip on previous night and refrigerate it. You can then cook the fritters in the morning when you need to pack the lunchbox.