9 de febrero de 2016

Carrot Veggie Puffs RECIPE FOR YOU TODAY

Carrot Veggie Puffs:
This post is part of the Cooking with Kids ABC series. 

One cup shredded carrots
one cup shredded zucchini
One half cup shredded onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup milk
1/4 cup grated Parmesan cheese
1/2 teaspoon parsley flakes
4 Tablespoons flour
cooking oil

Shred the carrots, onion, and zucchini using a grater. Kids should be closely supervised for this task, but given instruction, can definitely do this job. Show them how to hold the vegetables and slowly grate the vegetables. I did shred the onion to avid any hurt fingers because of the smaller size of our onions.

Combine the vegetables, salt, and pepper in a bowl or large measuring cup.

Beat the eggs in a bowl. Big Sister (age 7) had a little bit of a surprise when she cracked the egg and the shell broke into the bowl!

Stir in the milk, grated Parmesan cheese, and parsley flakes. Add the flour and beat well to make a batter.

Add the vegetables to the batter mixture and mix well.

Drop by large spoonfuls into hot oil until golden brown on both sides.

Pat dry on paper towels.

Serve warm and watch the kids enjoy an extra vegetable serving with this pancake-like vegetable puff!

This post is part of the Cooking with Kids ABC series.

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