For crumble-free snack food perfect for tiny fingers, don’t be afraid to add breadcrumbs or flour to a wet mix, or eggs to a dry one – but, above all, don’t fret unduly if it falls apart a bit in the pan
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I’ve been trying to make vegetarian finger food – fritters, arancini, that kind of thing – for my one-year-old, but it usually falls apart in the frying pan. What’s the secret to ensuring they hold together?
Juliet, London NW6
The perils of disintegrating fritters aren’t restricted to those with young babies, Juliet. Professional chefs also cock them up every now and then, as restaurateur Stevie Parle knows all too well. “I often make potato cakes for my own kids with bits and pieces of leftovers in them,” says this River Cafe graduate with years of frittelle cooking behind him, “and mine often fall apart, too, but they don’t seem to mind.” It’s not as if the end result tastes any different, he adds, so don’t treat it as a catastrophe; serve it up anyway and put it down to experience.
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