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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.
Shelby
This recipe is a BLW staple in our house. My 10 month old loves them. They’re so easy to whip up and they reheat really well.
Amy
Thanks Shelby 🙂
Nat
My baby girl loves these fritters! Am I able to use whole meal plain all purpose flour?
Amy
Hi Nat, I've made these with plain flour and they worked well. I haven't tried with wholemeal but it should work. I'm so happy your little girl loves these!
Ashley McVeigh
Just wondering if I can make oat flour and substitute that in lieu of chickpea flour?
Thanks! Xo
Amy
I haven’t tested with oat flour so can’t say for sure. All purpose works if you have that 🙂
TZ
My baby has really been enjoying these. I added peas and mashed them up with the corn before adding. I also baked them to save time and they turned out great!
Amy
Great idea, baking is so much easier when you have little ones around 🙂
Claire
Could you share the temp and how long you baked these for? I agree, baking is far easier!
Kristy
I'm wondering if there's a method to make these in the air fryer. Has anyone tried that? I just got an air fryer and am looking for easy/healthy lunch ideas for the kids!
Jillian M
These are so good! Added some garlic powder but otherwise followed exactly. My 14 month old loves these and I love that I have healthy food frozen for easy lunches during the week. Just wish I had made a double batch.
Amy
Fab! Thanks Jillian
Bea
It’s a good base recipe. I’ll try it again with some fresh lemon juice or curry powder. Maybe do a Mexican-style fritter with cumin and chili powder with some chopped cilantro and serve with an avocado crema.
Amy
Oh yum! Sounds perfect 🙂
Sandhya
Can I freeze this precooked?
Amy
Hi Snadhya, I always freeze them cooked and reheat. I've never tried freezing them precooked so can't say how they would be, sorry.
Dani
What age can I start giving this, my daughter is 6 months
Amy
Hi Dani, this really depends on the baby and feeding method. I believe I first gave my youngest these around 7 months. You can blend/chop the corn and pepper up smaller.
Jenny
These look wonderful! What kind of dips would you recommend to go with them?
Amy
Hi Jenny, I usually whip up a yoghurt based dip. My kids love greek yoghurt mixed with fresh lemon juice, minced garlic, salt (skip if for baby) and pepper. They also love greek yoghurt with a little lime juice, smoked paprika, mayonnaise, salt and pepper. This avocado dip is also a good option
Helen
My grandson loves these fritters. I make a batch and freeze them so I always have them ready for him. Thank you.
Amy
So happy he likes them, Helen. 🙂
Leia
I've made this recipe so many different ways and it's always great! I've used egg, flax, chickpea flour, white flour, and every variation, I sometimes leave out the corn, or pepper if I don't have on hand. It's a regular in our rotation for my one year old!
Amy
Great to know, thanks so much Leia 🙂
Bry
Hey, I found your site a couple of months ago and have been loving your recipes! I have a two year old and another on the way so healthy lunch/on the go meal ideas are always great. Love this recipe, I added a few scallions and a clove of minced garlic. Two year old demolished 3 of these plus 3 chicken drumsticks for dinner tonight, couldn't believe he ate so much! Have the veggies all chopped in the fridge ready to go for tomorrow's lunch. Thanks for a great and adaptable recipe!
Amy
Thanks Bry, it sounds like you have quite the little foodie! Glad you are enjoying the site and thanks for the 5 stars 🙂
Katie L
Could I sub almond flour for these or would that change the taste too much?
Amy
Hi Katie, I'm not sure as I haven't tried it with this recipe. I have tried with a different vegetable fritter recipe and it didn't work great.
Omnia
This is amazing, baby hasn’t tried it yet but I have finished two already while making the first batch 🙂
Amy
Ha ha! I do the same! Glad you enjoy them and hope baby does too!