Surprisingly delicious for a recipe that sounds off-puttingly healthy, these are great hot and fresh, and work really well for baby-led weaning. They freeze well: make up a batch, then open-freeze the ones you don’t eat before popping them into a freezer bag. The fritters defrost quickly, then crisp back up in a dry frying pan. They make a good lunch or quick dinner for adults too – serve with seared halloumi cheese and a salad or roast vegetables.
Makes about 12 fritters
1/2 a celeriac, peeled and grated (you could use two medium parsnips here instead)
2 tablespoon cheddar, grated
1 tablespoon parmesan, grated
100ml whole milk
Dried mixed herbs
Butter and olive oil for frying
Rinse the quinoa under cold water, cover with boiling water and cook until sprouted and tender – about 15 minutes.
In a frying pan, melt the butter with a drop of olive oil until it foams and starts to colour. Fry the celeriac with the mixed herbs until soft. Leave to cool a little before combining with all the other ingredients – the batter should be quite thick, so add the milk gradually, and a bit more flour if necessary. Be generous with the black pepper, and add a pinch of salt if you’re not making them for babies or children.
Get some more butter and oil going in the frying pan until quite hot, then spoon a teaspoon of the mixture in to test the consistency. If it’s too soft, add some more flour, then spoon a tablespoon of the mixture in. Flatten it out with the back of a spoon; you want them a maximum of a centimetre thick. Drop a couple more tablespoons in, and leave them until golden and crispy on the bottom, then flip them over to fry the other side. Continue with the rest of the batter.