Name: Summer Corn Fritters with Mild Herb Quark
Total time: 15 min
Yield: 4

Introduction

Golden fritters made from sweet corn offer a natural sweetness that many children love. This light summer dish is a wonderful addition to the family table from the first birthday onward. The combination of corn and spelt flour provides valuable energy for active explorers, and the fritters taste just as delicious cold at a picnic.

Ingredients

150 g sweet corn (fresh from the cob or unsweetened from a jar)
80 g spelt flour
1 egg (medium)
50 ml whole milk
1 tsp canola oil for the batter
2 tbsp canola oil for frying
100 g quark (full fat) or plain whole milk yogurt
1 tbsp chives (finely chopped)
1 tbsp parsley (finely chopped)
1 pinch mild paprika
1 splash lemon juice

Preparation

Prepare the corn and place it in a bowl along with the spelt flour, egg, milk, and one teaspoon of canola oil.
Stir everything well until a smooth, slightly thick batter forms.
Heat the remaining canola oil in a non-stick pan over medium heat.
Drop about one tablespoon of batter per fritter into the pan and press it flat.
Fry the fritters for about three to four minutes on each side until golden brown.
For the dip, stir the quark together with the finely chopped herbs, paprika, and a splash of lemon juice until smooth.
Let the corn fritters drain on a paper towel and allow them to cool down well before serving, always checking the temperature first.

Variations & Tips

Veggie boost: Finely grate half a zucchini and mix it into the batter for extra vegetables.
Storage: The cooked fritters keep in the fridge for about two days.
Freezing: They freeze beautifully and can be easily reheated in the toaster or oven.
For the whole family: Adults can season their portion of the dip with a pinch of salt, pepper, and half a pressed garlic clove for more robust flavor.

Allergy and Safety Information

This recipe contains wheat, egg, and cow's milk. Always introduce new ingredients one at a time and in small amounts to easily observe any potential reactions. If you have any questions about your child's diet or potential allergies, please speak with your pediatrician.

Nutritional Information

Corn is a wonderful source of complex carbohydrates and fiber, which support healthy digestion. The egg and quark provide important protein for growth. Fresh herbs also contribute valuable vitamins and minerals.

Introduction

Ingredients

150 g sweet corn (fresh from the cob or unsweetened from a jar)

80 g spelt flour

1 egg (medium)

50 ml whole milk

1 tsp canola oil for the batter

2 tbsp canola oil for frying

100 g quark (full fat) or plain whole milk yogurt

1 tbsp chives (finely chopped)

1 tbsp parsley (finely chopped)

1 pinch mild paprika

1 splash lemon juice

Preparation

Prepare the corn and place it in a bowl along with the spelt flour, egg, milk, and one teaspoon of canola oil.

Stir everything well until a smooth, slightly thick batter forms.

Heat the remaining canola oil in a non-stick pan over medium heat.

Drop about one tablespoon of batter per fritter into the pan and press it flat.

Fry the fritters for about three to four minutes on each side until golden brown.

For the dip, stir the quark together with the finely chopped herbs, paprika, and a splash of lemon juice until smooth.

Let the corn fritters drain on a paper towel and allow them to cool down well before serving, always checking the temperature first.

Variations & Tips

Veggie boost: Finely grate half a zucchini and mix it into the batter for extra vegetables.

Storage: The cooked fritters keep in the fridge for about two days.

Freezing: They freeze beautifully and can be easily reheated in the toaster or oven.

For the whole family: Adults can season their portion of the dip with a pinch of salt, pepper, and half a pressed garlic clove for more robust flavor.