Hide heaps of vegetables in these delicious fritters and watch the kids wolf them down! You’ll need just 8 ingredients, 1 bowl and 30 minutes for these simple vegetable fritters!
I don’t think a week goes by without me frying up a batch of gorgeously golden vegetable fritters. Easy for little hands to pick up and nibble on and packed with healthy vegetables – fritters make the perfect baby led weaning food, especially for blw beginners! These fritters are also perfect for lunch boxes!
I also adore the fact that fritters freeze beautifully and last up to 3 months in the deep freeze. When days go to the doghouse and I have no chance (or desire) to rustle up dinner I often pull out a few fritters from the freezer for a simple stress free supper.
This weeks batch is made up of sweet corn, carrot, zucchini, sweet potato and flavoured with a little lemon zest and fresh basil and they are delicious.
After stirring the batter together, I decided to add another egg and more flour to create a little more batter around the veggies. This helps them to cook evenly and also makes the fritters easier to flip. I recommend frying a ‘test’ fritter to begin with to check that you have the right consistency, i.e. the fritter holds shape. If you’re having a little trouble simply add another egg and a further half cup of plain flour. I also recommending cooking these fritters in a non stick fry pan over low to medium heat. A lower heat will ensure the fritter cooks evenly and through the middle without over browning on the outside.
I served these fritters alongside a very simple salad of tomato wedges and fresh basil leaves and the kids gobbled them up.
To create your own batch of vegetable fritters follow these simple steps…
Begin by placing the grated carrot, zucchini, sweet potato, corn, basil, lemon zest, flour and eggs into a large mixing bowl.
Stir until thoroughly combined.
Heat a non stick frypan to low medium heat and drizzle in a little olive oil. Take heaped tablespoons of the mixture and place into the frypan. Cook for 3-5 minutes or until golden, flip each fritter and cook for another 2-3 minutes.
Place the cooked fritters onto a plate lined with kitchen paper and continue to cook until no batter remains.
Serve alongside a simple salad of tomato wedges and basil for a lovely little baby led weaning lunch or simple supper.
More Fritter Recipes for Kids
One Bowl Corn and Zucchini Fritters
One Bowl Pea and Ricotta Fritters
Lentil Fritters with Dill and Lemony Yoghurt
Zucchini Halloumi and Brussel Sprout Fritters
Ricotta Fritters with Tomato and Basil Sauce
Broccoli and Cauliflower Fritters
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vegetable fritters
- Total Time: 30 minutes
- Yield: 18 fritters 1x
Description
Hide heaps of vegetables in these delicious fritters and watch the kids wolf them down! You’ll need just 8 ingredients, 1 bowl and 30 minutes for these simple vegetable fritters!
Ingredients
- 1 medium carrot, grated
- 2 medium zucchini, grated
- 1 small sweet potato, grated
- 1 x 420 gram can of corn kernels, drained
- a small handful of basil leaves, finely chopped
- zest of 1 lemon
- 1 cup (125 grams) plain flour
- 4 eggs
- olive oil, to fry in
- tomato wedges and fresh basil leaves, to serve
Instructions
- Place the carrot, zucchini, sweet potato, corn, basil, lemon zest, flour and eggs into a large mixing bowl.
- Mix until thoroughly combined.
- Heat a non stick fry pan to low – medium heat and drizzle in a little olive oil.
- Take heaped tablespoons of the mixture and place into the fry pan.
- Cook for 3-5 minutes or until golden, flip each fritter and cook for another 2-3 minutes.
- Place the cooked fritters onto a plate lined with kitchen paper and continue to cook until no batter remains.
- Serve alongside a simple salad of tomato wedges and basil leaves. Enjoy x
Notes
Fritters are best stored in an air-tight container in the fridge. Will keep for 3-4 days.
Cooked fritters are freezer friendly.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
Do you cook them before freezing, and how do you reheat? Thanks
I cook them before freezing. Once cooked, allow the fritters to cool completely, wrap individual portions and pop into a freezer safe container. They should last in the deep freeze for up to 3 months. I reheat in the microwave. Hope this helps. Happy cooking xxx
Hi Kayla,
I love your blog! My daughter has an egg allergy and I am wondering if you have any thoughts as to what would be a good substitution. I’m thinking maybe yogurt? Thanks!
Your blog is what I have been looking for! Thank you so much for sharing, you are saving my bub (and me as we eat together) from having the same menu on repeat!
How do you reheat without a microwave ?
I made these for My little bubba the other day, and she loves them! Thank you so much for sharing all these beautiful recipes. 💕 Bub ‘n Mamma
I’ve just come across your blog and love it. Your photography is brilliant and your recipes look so good. This is the first recipe we have tried and both my boys (3 & 6mths) loved them. We will def be checking out some of your other recipes.
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Hello, I love your website and have found some great ideas over the last 6 months or so. We have done baby led weaning with my daughter and I’ve made a lot of your recipes! Quick question – do you think recipes like these vegetable fritters, as well as some of your others (like the zucchini, corn & cheese muffins and loaf) would work all right with whole wheat flour instead of regular? I’m always trying to squeeze in the whole grains! Thanks so much.
Hi
Do I have to pre cook the sweet potato?
Didn’t have as much success with these as the zucchini fritters, they were a little uncooked inside and didn’t taste the basil much. Will try flattening them more next time and with more basil. My 10 mo old thoroughly enjoyed them though! Thank you!
Could I use a different herb such as dill if I don’t have fresh basil?
Absolutely! Dill would be lovely. Happy cooking x
This looks delicious! Has anyone tried it with flax “egg” instead of a real egg?
These were a big hit with my 8 month old boy, Jude. We love following your recipes and stories – all the way from Scotland. Vx
My 8 month old loved these – it was great to find a recipe where what I cooked actually looked like the picture too! Thank you!
Wonderful. I am so pleased your little one enjoyed the fritters. Thank you so very much for letting me know! X
My 6 month old is having solids only for two weeks. I’m about to make this for him, but not sure about corn. Is it safe for me to leave it in whole grains or should I maybe smash it a bit with fork?
All of the fritter recipes look amazing, and handy as I an trying to get more veggies into my little boy! He does however, have an allergy to egg white (and peanut/tree nuts) I was just wondering if you had any suggestions on an egg substitute?
Are you able to use the egg yolk? If so, that would bind it quite well. X
What can I use as a replacement for the eggs, my son has a egg intolerance.
Thanks.
Should they be a little soft in the middle like pancakes
Or does that mean the batter isn’t fully cooked right through? X
Great recipe! Thank you so much for posting it. My little guy loves it. Beautiful photos as well!
All your fritters look amazing but my son is allergic to egg do you have any suggestions of what I could use to bind them? Thanks x
Hi lovely – I’m sorry I don’t. With baked goodies – its easier to substitute egg. But with fritters, it’s really difficult. Sorry I couldn’t be more help. xx
I’m disappointed you don’t have any solution for babies with egg allergies. I spent 60 seconds scrolling through the comments and I’ve already seen several parents asking for an egg substitute.
Great fritters! Frozen for girls to add to their lunch boxes!
Wonderful! Hope your girls enjoy them!
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