Colorful Carrot-Apple Fritters with Yogurt Dip - photo 1
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Colorful Carrot-Apple Fritters with Yogurt Dip

For Kids Breakfasts for Kids 30 min Easy 4 wyświetleń ~10.98 PLN - (0)
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Description

Delicate, fluffy pancakes made from grated carrot and apple — a quick, seasonal, and child-friendly snack for winter afternoons. The pancakes combine the sweetness of apple with the natural hint of carrot, are slightly sweet and moist on the inside, and golden on the outside. Served with a creamy yogurt dip with a touch of honey and lemon, they create a healthy alternative to sweet cookies. This dish is perfect as an after-preschool snack, part of a children's breakfast, or for a small gathering — they can easily be decorated with faces made from fresh fruit, which will surely delight the little ones. A simple recipe that can be quickly prepared encourages cooking together with children.

Ingredients Used

Ingredients (11)

Servings:
4
  • Carrot 2.5 szt.
  • Apple 0.8 szt.
  • Egg 2 szt.
  • Wheat flour 120 g
  • Milk 50 ml
  • Baking powder 5 g
  • Rapeseed oil 30 g
  • Natural yogurt 150 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey 30 ml
  • Cinnamon 2 g
💰 Szacowany koszt dania: ~10.98 PLN (2.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancakes

1

Prepare the ingredients and your workspace: wash the carrots and apple under running water. Peel the carrot thinly with a vegetable peeler. If the apple has thick skin or the child doesn't like the skin, peel it; otherwise, just scrub it well.

Ingredients: Carrot, Apple
Use a cutting board and a sharp peeler. Also prepare a large bowl, a fine grater, and a measuring spoon.
2

Grate the carrot and apple on a fine grater directly into a large bowl. Hold the grater steady, keeping the end of the vegetable away from the blade with your fingers. If the mixture is very watery (the apple may release a lot of juice), gently squeeze out the excess liquid with your hand or cheesecloth — leave a little moisture so the fritters are moist but not runny.

Ingredients: Carrot, Apple
Use a bowl with a diameter of at least 24 cm that can hold the grated mass and allow for comfortable mixing. Safety: keep your fingers away from the grater.
3

Crack whole eggs into the grated vegetables and pour in the milk. Stir with a wooden spoon or whisk for about 30 seconds, until the ingredients combine into a uniform mixture.

Ingredients: Egg, Milk
Use a wooden spoon or a silicone spatula. If you don't have a whisk, a spoon will do.
4

Sift the flour and baking powder into a bowl, add salt and (optional) cinnamon. Sprinkle the flour evenly over the wet ingredients and mix slowly from the center towards the edges to avoid lumps. Mix until you achieve a thick, but still slightly runny batter; if the mixture is too thick, add 1-2 tablespoons of milk (15-30 g).

Ingredients: Wheat flour, Baking powder, Salt, Cinnamon, Milk
Sifting the flour prevents lumps; mix only until the ingredients are combined — overmixing can make the pancakes tough.
5

Set the mixture aside for 5 minutes — this will allow the baking powder to start working, and the flour will absorb some moisture. In the meantime, prepare the pan: heat it over medium heat for 2–3 minutes.

Use a non-stick pan with a diameter of 24–26 cm or two smaller ones. Heating over medium heat is key — a pan that is too hot will burn the pancakes on the outside while leaving the inside raw.

Frying and serving

6

Add 1–2 tablespoons of oil (about 15–30 g) to the pan and spread it evenly with a brush or paper towel. On a well-heated pan, place portions of batter weighing about 30–40 g (2 tablespoons) — leave a gap of 2–3 cm between them.

Ingredients: Rapeseed oil
If you want the pancakes to be more diet-friendly, use cooking spray or fry them in a minimal amount of fat. The best way is to use a spoon to portion the pancakes so they are even.
7

Fry the pancakes for 2–3 minutes on the first side, until the edges start to set and the bottom becomes golden. When bubbles appear on the surface and the edges are no longer raw, gently flip each pancake with a spatula and fry for another 2 minutes on the second side. The pancakes are ready when both sides are golden and the center is springy to the touch.

Ingredients: Carrot, Apple, Egg, Wheat flour, Rapeseed oil
Use a wide, flat spatula for flipping. Don't turn the pancakes too early — if they lift off the pan easily, that's a sign they're ready to be flipped.
8

Transfer the fried pancakes to a plate lined with paper towels to drain excess fat. Once you have fried all the portions, you can keep the pancakes warm in an oven preheated to 80°C on a rack.

Place the pancakes individually or in a single layer to prevent them from becoming rubbery. A paper towel will absorb excess fat.

Dip

9

In a small bowl, mix natural yogurt with honey (if using) and a teaspoon of lemon juice (about 5 g) — stir the mixture well until smooth. Taste and adjust the sweetness with honey according to the children's preferences.

Ingredients: Natural yogurt, Honey
Use a small bowl and a teaspoon. If the child has an allergy or is under 1 year old, skip the honey and possibly use applesauce to sweeten.

Serving

10

Serve the pancakes warm, stacking them on a plate in a tower or next to each other. Place a bowl of dip beside them. For fun, you can arrange banana slices or grapes on the pancakes to make eyes and a piece of apple as a smile — kids love edible faces.

Ingredients: Natural yogurt
Use a colorful plate to make the dish look appealing to children. Additionally, you can add a few blueberries or banana slices for decoration.
11

Serving: from the ingredients above, you will get about 10–12 small pancakes, which is enough for 4 servings as a snack. Serve immediately for the pancakes to be crispy on the outside and soft on the inside.

If you need a larger portion, you can easily double the ingredients. The pancakes taste best fresh — they lose some of their crispness after cooling down.

Fun Fact

💡

Carrots are high in beta-carotene, which is converted into vitamin A in the body — important for vision. Combining carrots with apples is a traditional way to create a tasty and sweet snack for children.

Best for

przekąska po przedszkolu rodzinne śniadanie uroczystość dla dzieci

Tips

🍽️ Serving

Serve the pancakes warm with yogurt dip. For older children, you can prepare additional variations: a dip made from tahini paste or applesauce. Decorate the plate with edible fruit faces to encourage picky eaters.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours — before serving, heat in a pan for 1–2 minutes on each side or in the oven at 160°C for 5–7 minutes to regain crispiness. Do not freeze — they lose their structure after thawing.

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