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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 cook 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.
Stacey
Amazing! I made them for my little guy in an effort to sneak more veggies into the day. I used some chopped leftover broccoli, red pepper, carrot, corn and about 2tbsp of chopped red onion. I also added some garlic powder, s/p and paprika. Best fritters ever!!!
Amy
Thanks Stacey! So, so happy you loved them. Comments like this really do make my day 🙂
Kasia
Hi there,
I don’t have chickpea flour. Can i use any kind of flour?
Thanks!
Amy
Hi Kasia, yes - you can replace with all-purpose flour 🙂
Susan
These sound perfect for my fussy 20 month old grandson, though I'm not crazy about frying. Do you think they could be baked instead? If so, what would be your recommendations for cooking them? Thanks so much!
Amy
Hi Susan, I have never tried baking them so I can't say for sure, sorry. I would try brushing/spraying them with a little oil before baking.
Hannah
These look yummy and making them at the moment. Do you freeze the batter or freeze them once they have been fried? Thanks so much
Amy
Hi Hannah, thank you! I freeze them once they have been fried. 🙂
Christine
Hello,
Any good substitutions for the cheese? Or can it be omitted completely? My daughter has a dairy, nut, soy, egg, wheat allergy, so “cashew nut” won’t work either. Looking forward to trying these!
Thanks!
Amy
Hi Christine, I just added the cheese for a bit more flavour. It should still hold together well with out it. Let me know how they go for you. Out of interest, have you tried nutritional yeast? It can give a cheesy flavour and I know a lot of vegans use it a lot.
Simina
Hello, do you know it these could be fried on a non stick pan without oil or fried with butter?
Amy
Hi Simina, I use a non stick pan but still need a little oil. You could easily replace it with butter if you prefer though. Thanks, Amy.
Tiffany
How do you defrost if you freeze? Microwave?
Amy
Hi Tiffany, I usually defrost overnight in the fridge
Lauren
Delishious!
Amy
Thank you!
MaryAnn
Will these work as cold snacks on the go?
Amy
Hi MaryAnn, I often pop these, cold, in my son's lunch box and they always get eaten ??
Lauren
My 1yo loooves these! So colourful and delicious! Kept they're shape well and fried up beautifully. This will be a regular snack or meal at my house!
Amy
Brilliant! So glad these were a hit, thank you for your feedback ?
Aradhna
Is there any alternative to eggs?
Amy
Hi Aradhna, You could try using a flax or chia "egg". I haven't tried it myself in this recipe so can't guarantee how it would work. Please let me know if you try it and how it works out.
Thanks
Amy
Jay
How long are these good in the fridge? Could you freeze them?
Amy
Hi Jay, I haven't stored them in the fridge for long but I have frozen them and they defrost well.
Alison
If I freeze these, what is the best way to reheat? Could I pop them in the toaster or would they fall apart?
Amy
Hi Alison, I think they could fall apart in the toaster. I would reheat in the oven or you could also try the microwave.
Tracey
Hi Amy are the weights of the grated carrot and zucchini in the recipe before squeezing the water out or before?
Thank you!
Amy
Hi Tracey, the weight is before you squeeze the liquid. Enjoy!
Tracey
Hello
Can these be baked in the oven?
Thanks!
Amy
I've never tried baked them myself but I'm sure someone wrote to me saying that they baked them and they turned out well. Let me know if you try it ?
Rachel
Is there an alternative to chickpea flour?
Amy
Hi Rachel, You can just use plain flour in this recipe. ?
Giulia
Will almond flour work well? These look great!
Amy
Thanks Giulia, I have never tried almond flour in this recipe so can't say for sure, sorry. I have however seen some vegetable fritter recipes that use almond flour so I'm presuming it would work. Please let me know if you try it, i'd love to know how it turns out.
Emma
Are these suitable for Baby LED Weaning at 6 months old?
Amy
Hi Emma, you may want to reduce the amount of cheese, or leave it out completely to keep sodium levels down. I did BLW with my second child and really fed him what we were eating (as long as it was healthy and didn't contain too much salt)
Hally
These were a huge hit with my 8 month old! The fritters were easy for him to hold/eat and he proudly picked up the corn and capsicum pieces that fell out, using his new found pincer. Thank you for such a great recipe that's easy too.
Amy
I'm so glad they were a hit and thanks for taking the time to let me know. 🙂
Brittany Li
Does this freeze well?
Amy
Hi Brittany, yes you can freeze them 🙂
Jay
This recipe is delicious and just perfect
Amy
Thanks Jay