These carrot and parsnip fritters are deliciously sweet, soft and perfect for little hands. Great for babies and toddlers but also something the whole family will enjoy.
I first gave Rory parsnips when he had just started weaning and they are now one of his favourite foods. If I give him a selection of roasted vegetables he always picks out the parsnips to eat first. I’m presuming his love for them are due to their soft flesh and their subtle sweetness. Before Rory was born we only ever really ate parsnips in the winter, when they taste their best (their flavour and sweetness is increased by the cold.) Now we seem to have them, in some form, most weeks.
Last week I had an excess of parsnips to use up so I decided to grate them along with some carrots and made these carrot and parsnip fritters. I wanted to keep the veggie content high so I used as little batter as I could get away with. When you are making them you may initially think that they won’t hold, and that the vegetable to batter ratio is wrong. Stick with it though, you will be surprised. Once in the pan they hold together really well and are easy to flip. Fry them for as long as desired, I fried them over a medium heat for 5-6 mins on each side as I wanted a softer texture to make it easier for Rory to eat.
Carrot and Parsnip Fritters
A delicious finger food that kids are sure to love.
Ingredients
- 1 cup (125g) grated carrots
- 1 cup (125g) grated parsnip
- 1 egg
- 2 tbsp flour
- 1/4 tsp ground cumin
- 1/2 tbsp chopped coriander (cilantro)
- Oil for frying
Instructions
- Mix the carrots and parsnips together and squeeze the juice out of them
In a large mixing bowl mix the carrots and parsnips together with the egg, flour and cumin.
- Add the coriander and mix through.
- Spray a non stick frying pan and heat on medium
- Add small handfuls of the mixture to the pan and flatten.
- Heat for 3-6 mins on each side.
That photo is gorgeous! What a cutie 😀 I am so going to try this, it looks quite simple to make and I’ve always got carrots leftover. Thanks for the recipe. Sabrina xx #toddlerapprovedtuesday
Thanks Sabrina, it is really simple to make and great for using up old veg. I hope you enjoy!
I reckon this would work for us big kids too! So healthy!
Thanks Bach, yes I did find myself eating a lot of them as I made them!
I’ve got an abundance of carrots at the moment, so might try something similar. They look great!
Thanks Dawn, they are a great way for using up old veggies. Hope you enjoy 🙂
That photo is fantastic! Great recipe too – easy to make and nutritious. Love it has coriander too of course 🙂 Thanks for sharing #ToddlerApprovedTuesday
Thanks Sara!
They look really good! Just pinned the recipe 🙂 #ToddlerApprovedTuesday
Thank you! 🙂
What a fab idea. M used to love parsnip when she was weaning but doesn’t like them anymore. This would be great way to hide a load of veg though. Plus, that picture of Rory is ADORABLE!!!! #toddlerapprovedtuesday
Thanks Sophie, I think so too (although I’m slightly bias!) Hopefully M will enjoy these but if she is still not keen on the parsnip they are great with just carrot or with some sweet potato.
What a fab idea! I think I may have to try these, they look yummy!! #kidscorner
Thanks Lisa 🙂
These look like they would be a great side dish! My kiddos love carrots. Totally going to try these. Thanks so much for linking another great recipe with #foodpornthursdays
Thanks for hosting 🙂
these sound perfect for a snack and I love parsnips too good choice Rory 😉 How long would these last do you think could you batch cook some for the week do you think? thanks for sharing on #kidscorner
The are best eaten straight away tbh. I personally don’t think they are as good the next day but Rory and Finn still seem to eat them! I’ve never tried freezing them yet.
Oh these look great! I was never too adventurous when weaning mine! Thanks for sharing in #KidsCorner x
Thanks Katy 🙂
These look great, really simple and could easily be adapted to use up leftover veg.
Thanks for sharing with us at #toddlerapprovedtuesday x
Thanks 🙂
Hi there!
I’m so excited to make these for my son! I was wondering what your tips were on storing these.. Are they freezable?
Thanks!
Hi Kristen, I’ve never stored these (they go pretty quick in our house.) I’m not sure how well they would store, to be honest, as I think they would lose their crispiness. They are probably enjoyed best freshly cooked. You could make the mixture in advance though.
Could I sub sweet potatoes for the parsnips? I couldn’t find them at our store and didn’t want to to searching every store.
Hi Paulina, Yes sweet potatoes would work great! Enjoy 🙂
This recipe looks yummy! Can these also be baked?
Hi Angela, I haven’t tried baking them so can’t say for sure. I’d suggest trying baking them at 200C for around 25 mins.