Kids’ Veggie Fritter Dippers + Snack: Chocolate Pudding
Does planning, cooking, and packing kids’ lunches and snacks feel like a part-time job? Well, this 30-minute lunch (plus a 10-minute snack) is the perfect make-ahead time-saver: kid-approved impossibly crispy pan-fried “hidden veggie” fritters with a creamy, zingy honey-mustard BBQ dipping sauce. On the side are wholesome fresh cucumber slices, grapes, and cheddar cheese. But wait—it’ll be snacktime before you know it! So we’ve got a homemade chocolate pudding that includes almost a cup of milk per serving! Yup, we’re thinking outside the lunchbox (so you don’t have to!). This recipe is designed to provide lunch and snack components for multiple days. For each lunch and snack meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively. Nutrition information under the Nutrition Values section below is for the lunch portion. The following nutrition information is for 1 serving of the snack meal: Calories: 240, Fat: 11g, Saturated Fat: 7g, Cholesterol: 15mg, Sodium: 180mg, Carbohydrates: 29g, Fiber: 2g, Sugar: 24g, Protein: 7g. Download the nutrition labels to see final nutrition information for both lunch and snack components.
Ingredients
- 1 corn
- 4.5 oz red grapes
- 1 mini cucumber
- 2 tbsp mayonnaise
- 4 tbsp bbq sauce
- 1.5 oz honey dijon dressing
- 6 oz riced cauliflower
- 0.5 cups cheddar cheese
- 1 tbsp fry seasoning
- 82 gr tempura batter
- 3 sharp white cheddar snack slices
- 3 oz semisweet chocolate chips
- 1 tbsp cornstarch
- 2 milks
- cooking oil
- salt
- pepper
- 1 corn
- 9 oz red grapes
- 2 mini cucumbers
- 4 tbsp mayonnaise
- 8 tbsp bbq sauce
- 3 oz honey dijon dressing
- 12 oz riced cauliflower
- 1 cup cheddar cheese
- 2 tbsp fry seasoning
- 164 gr tempura batter
- 6 sharp white cheddar snack slices
- 6 oz semisweet chocolate chips
- 2 tbsp cornstarch
- 4 milks
- cooking oil
- salt
- pepper
Instructions
- • Wash and dry produce.
• Drain corn, then pat dry with paper
towels. Halve grapes if desired. Thinly
slice cucumber into rounds.
• In a small bowl, combine mayonnaise,
2 TBSP dressing, 1 TBSP BBQ sauce, and
a pinch of salt (4 TBSP dressing and
2 TBSP BBQ sauce for 6 servings). (We
sent more BBQ sauce; use any remaining
as another dipper for fritters!) - • Roughly chop half the drained corn
(all for 6 servings).
• Add corn, cauliflower rice, shredded
cheddar, and Fry Seasoning to a large
bowl; stir to combine.
• Stir in tempura batter mix, 1⁄3 cup cold
water (2⁄3 cup for 6), ½ tsp salt (1 tsp for 6),
and pepper. TIP: Batter should be very
thick but not dry; add a splash of water
if necessary. - • Heat a 1⁄3-inch layer of oil in a large,
preferably nonstick, pan over medium-high heat. Once oil is shimmering and
hot enough that a drop of batter sizzles
when added to the pan, carefully add
heaping 1½-TBSP scoops of batter to
pan; press down lightly with a spoon.
(TIP: Depending on the size of your
pan, you may need to work in batches,
adding more oil in between each batch.)
Cook until golden brown and crisp,
3-4 minutes per side.
• Transfer fritters to a paper-towel-lined
plate. (TIP: If fritters appear oily, pat
dry with more paper towels.) Season
with salt. - • To serve: Divide fritters between plates.
Serve with dipping sauce, grapes,
cucumber, and cheddar slices on
the side.
• To stash: Let fritters cool completely.
Refrigerate fritters, dipping sauce, grapes,
and cucumber in separate containers
and pack with cheddar slices as desired! - • Combine chocolate chips and cornstarch
in a second large microwave-safe bowl;
stir to coat. Add milk and ¼ tsp salt; stir to
combine.
• Microwave, uncovered, until chocolate
begins to melt, 1½ minutes. Gently whisk
for 30 seconds. Repeat microwaving and
whisking 2-3 more times, until pudding
begins to thicken and coats the back of
a spoon. (Keep a close eye on your bowl
so it doesn’t boil or overflow!) - • Carefully divide pudding between three
small serving bowls or containers
(six bowls or containers for 6 servings).
Place a layer of plastic wrap on top,
directly touching the pudding (this helps
prevent a solid layer from forming on
top!), then cover bowls with another layer
of plastic wrap.
• Chill in the refrigerator for at least 1 hour
or up to overnight. (Pudding will thicken
as it cools.) Serve straight from the bowls!
TIP: It’s natural for the pudding to begin
to separate as it sits. Simply re-whisk
before serving!