Junior chef
Utensils
Apron
Bowl
Colander
Frying pan
Lemon grater
Lemon squeezer
Measuring cup
Paring knife
Plate
Spatula
Tablespoon
Teaspoon
Whisk
small bowl
Cutting board
Kitchen scales
Spoon
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 .
Batter
Mix the flour, salt and baking powder in a bowl. Grate the zest of the lemon, add, squeeze out the juice, add 1 tbsp of juice, set aside the remainder of the juice. Gradually pour the water and oil into the flour while whisking, continue to whisk until the batter is smooth.
Drain the chickpeas and sweetcorn, add to the batter. Finely chop the parsley, add, mix.
Patties
Heat the oil in a non-stick frying pan. Spoon the batter into the pan, making fritters of approx. 7 cm in diameter. Reduce the heat, fry for approx. 3 mins. Turn the fritters, continue to fry for approx. 3 mins. Remove, cover and keep warm, repeat the process with the remainder of the batter.
Curry dip
Finely chop the sultanas, place in a small bowl. Add the sour single cream and curry powder along with the reserved lemon juice, mix together, season with salt. Serve the dip with the fritters.
| Serve with: | Leaf salad |
|---|
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