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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.
Suzanne
This looks so good! Where can I get capsicum pepper? What else can I use it in?
Amy
Hi Suzanne, capsicum is what we call a bell pepper in Australia. 🙂
Erin
My son loves dipping these in yogurt for lunch, as do I! It's a great family lunch to share. Like most little fritters and pancakes, I like to make these on the electric griddle, I can get more done at once that way. Thank you!
Amy
Thanks Erin, I want an electric griddle now!!
Nes
Did you use oil on the electric griddle or??
Breanna Javier
These fritters turned out SO DELISH. Since I was super anxious to make them and didn’t have time for a grocery run, I used veggies I had just laying around (bell pepper, corn, carrots, scallion, peas, broccoli) and all purpose flour. I used some Italian seasoning and garlic / onion powder. Let’s just say it took a lot of will power for me to not gobble them up myself, and I normally hate veggies!! Oh, my 9 month old loved them too 😉
Amy
Brilliant! Thanks, Breanna for taking the time to tell me, it really means a lot. Glad you enjoyed them 🙂
Carleen Salzman
LOVE these fritters! My picky 20 month old really enjoyed these!!
Amy
Thanks Carleen, so happy your little one liked them and thanks for taking the time to let me know. 🙂
Rachel
I made these for my almost 10 month old and he demolished them! I used dairy free cheese as he has cmpa, and also added a finely chopped spring onion (scallion in some parts of the world). Hubby said they smelled lovely as I was cooking them too.
Amy
Great, so happy they were a success 🙂
Moon
Hey, your recipe is great! I would like to make for my 9+months and 10 years. One query, how do I freeze it? Thanks in advance.
Amy
Hi Moon, To freeze I place them on a baking tray (so that they are not touching) and once frozen you can transfer to a freezable bag/container.
Jolene
Looks Delish. Can I use Cheddar instead of Parmesan?
Amy
Hi Jolene, thank you! Cheddar should work too 🙂
Carly
Hi. I just made these for my little girl and she loved them, thanks for the recipe! Plus they were super easy and freeze...perfect for when I go back to work!
Amy
Hi Carly, thanks for the feedback. So happy you like them and great that you are building up a freezer stash!
Sweets
Hey, Amy just trying them now but did you add any spices?
Amy
Hi Sweets, I haven't added any to the recipe but they taste great with different spices or fresh herbs. Definitely go ahead and add your favourite spices for extra flavour.
Sarah
What is chickpea flour? Can you make your own? I have a can of chickpeaa
Do I put them in the blender?
Amy
I just buy chickpea flour but you would need to process dried chickpeas if you wanted to make your own. You can replace the chickpea flour with all-purpose.
Kim
Can you use something other than chickpea flour. It's not a staple in our house. Thanks
Amy
Hi Kim, yes you can replace with plain flour 🙂
irene
can i use plain flour or corn flour instead of chickpea flour
thanks
Amy
Hi Irene, yes you can. Enjoy 🙂
Jamie
Thank you! My 9 mos old loved them! About to serve them to my 3 yr old and I think we have a new favorite for our to-go snacks! So I was so anxious to try them that I had to make a few substitutions with what I already had in my pantry and they came out great so thought I would share. I used almond flour and dill (instead of chickpea flour and parsley).
Amy
Great, thanks Jamie! I love when people leave their successful substitutions as it helps me give feedback to other readers. So happy they were a hit!