Kids’ Corn 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 corn 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: 260 cals, 8g fat, 4.5g sat fat, 0mg chol, 590mg sodium, 42g carbs, 3g fiber, 18g sugar, 4g protein. Download the nutrition labels to see final nutrition information for both lunch and snack components.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Honey Dijon Dressing
(Contains Eggs, Milk, Wheat)
Cheddar Snack Slices
Semisweet Chocolate Chips
Not included in your delivery
• Wash and dry produce. • Drain corn, then pat dry with paper towels. Halve oranges; slice crosswise into ½-inch-thick half-moons. 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 drained corn. • Add corn, 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, orange slices, cucumber, and cheddar slices on the side. • To stash: Let fritters cool completely. Refrigerate fritters, dipping sauce, orange slices, 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!