Courgette & carrot fritters

(Makes 16 fritters)

185g plain flour

2tsp caster sugar

1tsp salt, plus extra to serve

1/2tsp baking powder

1/2tsp bicarbonate of soda 2 large eggs, separated

1 cup milk 30g unsalted butter, melted and cooled

1 large courgette, peeled and grated

2 carrots, grated

3 spring onions, chopped

3 garlic cloves, crushed

Large handful flat-leaf parsley, chopped

Peanut oil, for frying

Ingredients for adults:

1/4tsp ground cumin

1/4tsp ground coriander

1/4tsp chilli powder

125g Greek-style yoghurt

Squeeze of lemon juice

Chopped red chilli, to serve

Chopped coriander leaves, to serve

Whisk together the flour, sugar, salt, baking powder, bicarbonate of soda, egg yolks and milk. Add the butter and whisk again.

Combine the zucchini, carrot, spring onion, garlic and parsley and add it to the batter.

Beat the egg whites until soft peaks form, then fold into the zucchini and carrot mixture in two batches.

Preheat a non-stick frying pan over a medium-high heat and brush it with peanut oil. Using a ladle, scoop the batter into the pan. Cook for two to three minutes and flip.

Cook for a further two minutes and remove to a plate lined with paper towel. Continue until all the batter is cooked.

DISH ONE: Sprinkle the fritters with salt and serve to the kids.

DISH TWO: Mix together the cumin, ground coriander, chilli powder, yoghurt and lemon juice. Serve the fritters with a dollop of the spiced yoghurt and garnish with the fresh chilli and coriander.