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These Vegetable Fritters, made with zucchini, carrot, corn and bell pepper, have been on repeat at our house for years. They started as a way to use up leftover veggies, but quickly became one of those go-to recipes I can rely on when I need something quick, flexible and guaranteed to be eaten.
They're lightly golden on the outside with a textured, veggie-packed centre, and work just as well for baby-led weaning, quick lunches, lunchboxes or easy family dinners.
And if you are looking for more veggie packed snacks, try our veggie tots, vegetable savoury muffins, savoury waffles, veggie nuggets, roasted veg puff pastry and vegetable croquettes.
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Reasons to Love This Recipe
- Exposure to Vegetables: Exposing our children to different vegetables is key. The veggies in these fritters are in plain sight but are perhaps more appealing to children. Vegetable fritters could be a good stepping stone for getting children to accept the same veggies in a different way.
- Finger Food: Kids seem to love finger foods, add a dip for extra kid appeal.
- Easy To Adapt: Measurements don't have to be precise and you can use different veggies.
- Easy to Make: Get the kids to help grate and mix the fritters together.
Ingredient Information & Substitutions
The full ingredient list and amounts can be found in the recipe card below.
- Chickpea Flour: Adds structure and a little extra protein. You can swap with all-purpose flour (plain flour) if preferred.
- Parmesan: Adds flavour and helps the fritters brown. You can omit the cheese to make it dairy free; just add a little extra seasoning and herbs and cook in a little extra oil.
- Eggs: helps bind the mixture. You can use flax eggs instead, although the fritters will be a little more delicate to handle.
- Vegetables: This recipe is flexible You can swap in other finely grated or chopped vegetables. such as sweet potato, parsnips or green onions.
- Fresh Herbs and Spices: Parsley works well, but you can also use basil, chives, dill or coriander to change the flavour. Or add in your favourite spices, garlic, cumin, smoked paprika etc.
Step by Step Instructions (with Images)
- Prepare Vegetables: Place grated zucchini and carrot in a clean kitchen towel and squeeze out as much liquid as you can.
- Mix the Batter: Add all fritter ingredients to a large bowl and stir to combine.
- Cook Fritters: Heat a little oil in frying pan over medium heat. Scoop the mixture int the pan, flatten and cooke until golden brown and cooked through.
Serving Suggestions
- Serve with a dips such as Greek yogurt, smoked paprika dip, avocado dip, tzatziki or hummus
- Add to lunchboxes - they work well hot or cold
- Enjoy as a quick lunch with simple salad
- Serve as a side with grilled chicken, fish or eggs.
Storage Instructions
- Refrigerate - Store in an airtight container in the fridge for 2-3 days.
- Freeze - Freeze on a tray until frozen, once frozen transfer to a freezable container/ziplock bag and freeze for up to 2 months.
- Reheat - Thaw, then gently heat them through in a dry frying pan until warmed through.
Recipe FAQs
Yes, from 6 months +, if your baby is developmentally ready and used to finger foods. There are a few considerations.
Allergens - Contains egg, dairy (and wheat if using all-purpose flour). Introduce common allergens separately and safely before offering this recipe.
Texture - Ensure the vegetables are finely grated or chopped and the fritters are cooked until soft. e.g chop/mash the corn before mixing through.
Sodium - You can reduce or omit the parmesan to lower the salt content.
Serving - Always serve in a safe, seated environment and supervise at all times.
For informational purposes only. Each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice
I have not tested baking, I believe you could bake them but the texture will be softer and they will be less golden compared to pan-frying.
To bake I would place spoonfuls of the mixture onto a lined baking tray, flatten slightly, and lightly brush with oil. Bake at 200C / 400F for 15-20 mins, flipping halfway through, until cooked and lightly golden.
More Vegetable Fritters
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Vegetable Fritters
Equipment
- Frying Pan
Ingredients
- 1 medium zucchini (courgette), grated Approx. 1 cup / 130g
- 1 small carrot, grated Approx. ½ cup / 60g
- ½ red bell pepper (capsicum), finely diced Approx. ½ cup / 75g
- 75g (½ cup) frozen corn Chop/mash if serving baby
- 30g (¼ cup) Parmesan cheese, grated Can be omitted for dairy free version
- 1 tablespoon parsley, finely chopped
- 2 eggs
- 60g (½ cup) chickpea flour Can substitute with Plain (all-purpose) flour
- 1 tablespoon oil, for frying
Instructions
- Place the grated carrots and zucchini on a clean cloth and squeeze as much water out of them. Place in a mixing bowl.
- Add the peppers, corn, parsley and parmesan and mix until combined.
- Add the egg and stir until mixed. Finally add the flour and mix until combined.
- In a large frying pan, heat ½ tablespoon of the oil on medium low heat. Fill up an ice cream scoop with the mixture and drop into the pan. Flatten slightly with a fork / spatula. Fry for about 2 to 3 minutes on each side. Until golden brown and cooked through.
Video
Recipe Notes
Nutritional facts
*This post was originally published Nov 6th 2016. It has been updated to include new images, more recipe information and to answer FAQ.
Sandra
My 12 month old loves these! I make them in my mini waffle maker. They are delicious!
Amy Whiteford
Amazing, thanks Sandra 🙂
Lisa
Air you able to oven bake these?
Mary B Hale
I want to make these for myself!!!
Have you ever air fried them?
Amy
I think they would work well but without testing them I can't say for sure. 🙂
M Stevens
can you use an egg substitute?
Jennifer Delaney
Hi, are these okay to be eaten cold on a lunchbox?
Amy
Hi Jennifer, I have one kid who really likes them cold and would have them in his lunchbox but my other only likes them warm.
Jennifer Delaney
Thank you, I’ve sent my daughter with one in her lunchbox today so I’ll see how she’s gets on. Do you have any lunchbox ideas? I don’t want to keep giving her the same things and they’re also not supposed to take nuts to school.
Amy
Hi Jennifer, here is a lunchbox post that may help..https://www.healthylittlefoodies.com/healthy-lunchbox-ideas/
Cat
Hi! Is corn kernels safe for 10 months old? Will it be a choking hazard? Thank you!
Amy
Hi Cat, corn can be a choking hazard so you may want to chop the corn kernels up first. As always, observe at all times while your little one eats. Thanks, Amy