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These Vegetable Fritters, made with zucchini, carrot, corn and bell pepper, are sure to be a hit with the whole family. Great as a snack, pop them in the lunchbox or serve them as part of the main meal.
Vegetable fritters, where veggies are transformed into crispy bites of goodness. These versatile fritters are perfect for any meal or snack time.
For more veggie-packed finger foods, explore our veggie tots, vegetable savoury muffins, savoury waffles, veggie nuggets, roasted veg puff pastry and vegetable croquettes.
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.
What You Need
Here are the ingredients you need to make delicious vegetable fritters.
Substitutes
- Make it Egg-Free: Swap out the eggs for flax eggs. I found the mixture a little more difficult to handle but it still held together well to make the fritters.
- Make it Dairy Free: The Parmesan cheese provides flavour but also helps to crisp up the fritters. If eliminating you may wish to add more flavour through herbs or seasoning. A little more oil, when frying, will help with crisping.
- No Chickpea Flour?: You can substitute with plain (all-purpose) flour.
How To Make Vegetable Fritters
The great thing about fritters is how easy they are to make.
- Squeeze out the liquid from the Zucchini and Carrot: When making these, you want to make sure you squeeze excess water out of the zucchini (courgette) and carrots. If you skip this step then you will change the consistency of the batter and they won't flip properly.
- Mix all the ingredient together
- Fry: Heat ½ tablespoon of oil in a frying pan over medium heat. Fill an ice cream scoop with the mixture and drop into the pan. Flatten slightly with a fork/spatula. Fry for 2-3 minutes on each side.
Serving Suggestions
Finger foods always seem to be a winner with kids and these are no different. You can serve them with a dip of choice or as part of a lunch or main meal. If your kids don't mind cold food then you could also pop a couple of these into a lunch box the next day.
Storage Instructions
- Refrigerate - Store in an airtight container and refrigerate for 2-3 days.
- Freeze - Freeze on a baking tray until frozen, once frozen transfer to a freezable container/ziplock bag and freeze for up to 3 months.
- Reheat - Thaw then gently heat them through in a dry frying pan.
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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 Capsicum (Bell Pepper), finely diced Approx ½ cup / 75g
- 75g (½ cup) Corn Kernels
- 30g (¼ cup) Parmesan, 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.
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