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.
Why Vegetable Fritters are Great for Kids
- 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.
- 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 1/2 tbsp 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.
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.
- 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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- Frying Pan
- 1 Medium Zucchini (Courgette), grated Approx 1 cup / 130g
- 1 Small Carrot, grated Approx 1/2 cup / 60g
- 1/2 Red Capsicum (Bell Pepper), finely diced Approx 1/2 cup / 75g
- 75g (½ cup) Corn Kernels
- 30g (¼ cup) Parmesan, grated Can be omitted for dairy free version
- 1 tbsp Parsley, finely chopped
- 2 Eggs
- 60g (½ cup) Chickpea Flour Can substitute with Plain (all-purpose) flour
- 1 tbsp Oil, for frying
- 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 1/2 tbsp 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.
*This post was originally published Nov 6th 2016. It has been updated to include new images, more recipe information and to answer FAQ.