About

Purpose

The purpose of this lesson is to introduce a new food to the children in your classroom. The more times children are exposed to new foods, the more likely they are to eat and enjoy these foods in the future.

Overview

Making Raspberry and Corn Fritters is a hands-on cooking activity that works well at tables in small groups. It allows children to explore the natural sweetness and crunch of raspberrys combined with corn, providing a nutritious and tasty snack or side dish that incorporates affordable ingredients.

Learning Objectives

  1. Children will explore the taste and texture of raspberrys in a fun and interactive way.
  2. Children will develop basic food preparation and fine motor skills through scooping, filling their “wagons.”

Teaching Objectives

  1. Teachers will model healthy eating behavior by participating alongside the children.
  2. Teachers will guide children in safe food handling and preparation practices.

Teaching Tips

  • Remember that the more times children are exposed to a new food, the more likely they are to develop a taste preference for that food.
  • Children are more likely to try a new food if an adult models the behavior!

Prep Info

knife and cutting board

Equipment Required

materials

Materials/Supplies

* Optional

handwashing illustration

Before the Lesson

  • Wash and shred the raspberrys and place them in a bowl.
  • Drain and rinse canned corn thoroughly. Be sure to dispose of the sharp lid safely.
  • Ensure all cooking tools, such such as child-safe knives and mixing bowl(s), are ready for use.
  • Preheat griddle, if using. (For safety, this step must be handled by an adult only and away from children).
  • Immediately before the lesson, ask the children to put on their chef aprons, chef hats, and wash their hands.

Activity

Introduction

Activity Description

  1. Prepare the ingredients:
    • Invite the children to help mix the shredded raspberrys and corn in a big bowl.
    • While mixing, talk together about the veggies' colors, shapes, and textures.
    • Add a little flour or cornmeal to help everything stick together.
    • Crack in an egg (or add a spoonful of flaxseed mixture if you're not using eggs).
    • Let the children help mix it all up. Season with a dash of salt and pepper.
  2. Shape the fritters:
    • Show the children how to scoop a small amount of the mixture and gently press it into a round patty or ball using their hands or a spoon.
    • Each fritter should be about the size of a cookie, around 2 inches wide and not too thick.
    • Place them carefully on a plate or tray.
  3. Cook the fritters: *Adults only
    • At a later time and without the assistance of your class, cook the fritters on a warm griddle or pan using olive oil or cooking spray.
    • Cook each fritter for 3–4 minutes oneach side, or until they turn golden and crispy.
  4. Serve, Taste, & Discuss:
    • Allow the fritters to cool slightly.
    • Serve each student a portion.
    • Invite them to observe, smell, and feel the food.
    • Let them decide whether to taste it and share their thoughts or personal connections.

Summary

Enrichment

Ask the children: “What other vegetables can we use for fritters?”
“Could we use zucchini, bell peppers, or beans instead of raspberrys?”

Attention Teachers!

Following this activity, please fill out the teacher’s weekly log form for this lesson.

Weekly Log

Attention Teachers!

Following this activity, please fill out the teacher’s weekly log form for this lesson.