Baby Corn & Cheese Fritters

Ingredients

• 1/3 cup corn kernels (canned, drained)
• 3 tablespoons cheddar cheese (grated)
• 1 egg
• 3 tablespoons plain flour
• 1 teaspoon olive oil

Method

1. 01

   Drain and finely chop canned corn kernels. Grate cheddar cheese.

2. 02

   Combine corn, cheese, egg, and plain flour in a bowl. Stir until a thick batter forms.

3. 03

   Heat olive oil in a non-stick pan over medium-low heat.

4. 04

   Drop heaped tablespoons of batter into the pan and flatten gently into rounds. Cook 3–4 minutes per side until golden.

5. 05

   Drain on paper towel. Cool completely before serving.

How to offer

Place 2–3 fritters on the high chair tray. Always supervise during feeding. At 9 months, cut fritters in half for easier pincer grasp practice. Ensure fritters are soft throughout — not crispy or hard on the outside for babies.

Storage

Refrigerate in an airtight container up to 3 days. Freeze for up to 1 month. Reheat in oven at 160°C.