Tomato and Chive Fritters

As they cook, the tomato slightly softens making these fritters the perfect finger food for baby from 6 months!


  • 4 medium sized tomatoes – half seeded)
  • 100g of self raising flour *
  • 1 tsp of baking powder
  • 40g if grated cheddar cheese (optional) – can substitute for vegan cheese
  • 2 med eggs (can sub for 2tbsp of flax or chia seeds and 5 tbsp of warm water)
  • 75ml of whole cows milk (can sub for plant based alternatives)
  • Handful of chopped chives
  • Black pepper

For the dip:

  • 4 tbsp of sour cream
  • 3 tbsp of greek yoghurt
  • 1 clove of garlic finely grated
  • Handful of fresh chives, finely sliced
  • Grinding of black pepper


Cut the tomatoes into 6 wedges, then slice each into around 4/5 pieces.

Add to a bowl long with the rest of the fritter ingredients and mix.

Fry tablespoon size amounts in a little drizzle of oil in a non stick pan for a couple of minutes on each side till fully cooked through. You will need to do this in batches of around 4 or 5 fritters, depending on your pan size. If they start to brown quickly, reduce the heat.

To make the dip, mix all of the ingredients together and serve alongside the fritters.

Fritters: 15minutes to make 12 Dip 3/4 minutes which can be done whilst the fritters cook.

Suitable from 6 months. Cut into strips if serving to babies under one. The fritters and dip will keep in the fridge for a couple of days. You can freeze the fritters for up to 3 months. Defrost by popping into the microwave for a couple of minutes till piping hot inside.

Other recipes you might like

Sign up to our newsletter for the latest news and yummy recipes