Master chef
Utensils
Apron
Bowl
Frying pan
Knife
Measuring cup
Sieve
Spatula
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
Can opener
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vegetables
Coarsely grate the courgette. Drain the sweetcorn, roughly chop the spinach.
Batter
Place the flour, salt, sodium bicarbonate and baking powder in a bowl, mix, make a well. Combine the buttermilk, eggs and oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Mix the courgette, sweetcorn and spinach into the batter.
Fritters
Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make fritters of approx. 7 cm in diameter. Reduce the heat, cook for approx. 2 mins. until the underside separates from the pan. Turn the fritters, cook for a further 2 mins., cover and keep warm, repeat these steps with the remainder of the batter.
Quark dip
Finely chop the spinach. Mix the quark, yoghurt and oil, stir in the spinach, season with salt. Serve the dip with the fritters.
| Tip: | The fritters can be served hot or cold. |
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