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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.
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!