These fritters are a great vegetarian meal for kids with a nice big helping of fresh cauliflower and brocolli and plenty of opportunities for them to get involved in the prep.
Chop the broccoli and cauliflower into medium sized florets.
Bring a medium pan of water to the boil and cook the florets for just 2 minutes. Tip into a colander and rinse under 85ml cold water, drain well and set aside (this is called blanching).
Combine the self-raising flour and cornflour in a mixing bowl. Whisk in the cold water and add the salt. Whisk well until the batter is smooth and there are no lumps. Children love to whisk so get them involved at this stage.
Heat a deep-fat fryer to 180°C.
Add the flour to a bowl or tray. Get the kids to roll the broccoli and cauliflower in the flour so that they are lightly covered.
Once floured, ask your little helpers to dip the cauliflower and broccoli in the batter, before you carefully place them into the fryer using a slotted spoon.
Fry the battered florets for 2-3 minutes, or until golden and crisp. Remove from the fryer and place onto kitchen towel to drain.
Repeat until you have cooked all of the florets before setting aside.
Mix together the mayonnaise and curry powder in a bowl. Add the lemon juice and stir to combine.
To serve, add the fritters to a large bowl and serve with the curry mayonnaise.
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