So, About These Cheesy Zucchini Fritters for Toddlers…
You know those days when your little one looks at you like you’ve lost the plot because lunch is taking too long? That’s basically how I stumbled onto these cheesy zucchini fritters for toddlers years ago—picture me, Monday morning, just staring into the fridge, hoping my coffee would magically turn into a meal idea. Well, it sort of did because the only thing on hand was a mountain of zucchini (I always forget just how much comes in that bag), a sad half-block of cheese, and a kid demanding snacks like he’s Gordon Ramsay. So, zucchini fritters it was. Honestly, I figured they’d be a one-and-done thing, but here we are—still making them, and sometimes even sneaking a few while no one’s looking.
Why I Keep Making These
I’ll tell you, my family actually goes a little wild for these, even though my toddler still calls them "green pancakes." I make this when I need a quick win or when I want to pretend I’m getting more veggies into my toddler than I probably am (he’s convinced anything with cheese is basically pizza, so, you know, I don’t correct him). And if you relate to that slightly frantic energy in the kitchen, this recipe’s survived many a chaotic morning. I once tried grating the zucchini by hand in a hurry; highly recommend the box grater—my knuckles did not thank me. Oh, and my partner swears He “doesn’t even like zucchini" but always seems to eat more than his share; go figure.
What You’ll Need (and Some Substitutions I Use In Real Life)
- 2 medium zucchinis (any size works really, just aim for about two cups grated; courgette if you’re British!)
- 1 biggish egg (or 2 small; sometimes I use a flax egg if we’re out because... mornings)
- ½ cup shredded cheese (Cheddar’s my usual, but mozzarella’s good if you want it stringy—my neighbour swears by feta, which is... an experience)
- ⅓ cup plain flour (I’ve used spelt, and once when desperate, pancake mix; not my proudest moment, but it held together)
- 1-2 green onions finely chopped (optional; my grandmother always insisted on them but honestly you can leave them out if you want it plainer)
- Pinch salt (skip for under-ones or use just a tiny smidge)
- A grinding of black pepper (a bit of garlic powder sometimes, because, why not?)
- Olive oil or whatever oil you like for frying (I’ve used butter in a pinch; a bit rich but very tasty)
It’s really flexible—sort of like jazz, but for toddler lunch.
How I Actually Make These (And Where I Usually Sneak a Taste)
- Grate the zucchini using the trusty side of your box grater. Then—and this is key—press out as much water as you can. Seriously, wring it out with a clean tea towel or just squeeze it over the sink. Otherwise, you’ll get soggy fritters and nobody needs that. Don’t be shy about it; I once thought ‘eh, it’s fine’... my fritters disagreed.
- Chuck the zucchini in a big bowl. Add the egg, cheese, flour, green onions, seasoning, and whatever else you like.
- Mix it all up with a fork... or your hands if the toddler is helping (and you feel brave).
- Heat a good slick of oil in a frying pan over medium heat. Not too hot, or they brown fast and stay raw inside. Scoop out tablespoons-ish (a heaped dessert spoon is about right) and gently flatten them in the pan. You’ll hear a sizzle; that’s good.
- Cook about 3-4 minutes per side, flip gently when you see browning. Sometimes they fall apart if you flip too soon, so patience is your friend. A little craggy is OK. Actually, I find it works better if you leave them alone for a bit—less fiddling, better crust.
- Drain on kitchen paper if you like, but honestly I barely bother. Maybe a light sprinkle of extra cheese on top if your crowd is particularly cheese-obsessed.
Don’t stress if your first one looks a bit... odd. That’s always my tester fritter where I sneak a bite (quality control, right?).
Notes from My (Mildly Messy) Kitchen
- If you forget to squeeze the water out, they’ll cook slower and be a bit floppy. Not the end of the world, but I prefer them crisp.
- I once left the batter sitting too long and it went a bit grey (zucchini does that)—still edible, just less lovely-looking.
- You can make the batter ahead, but I think it’s best freshly mixed.
Some Variations I’ve Tried (And an Honest Fail)
- With carrots: Grate in a carrot for sweetness—looks a bit rainbowish, mainly just fun. My toddler calls this “confetti fritters.”
- With sweetcorn: Tinned or frozen; you don’t need much.
- Gluten-free: Rice flour actually worked well! Tapioca made them oddly chewy, wouldn’t recommend.
- With herbs: Dill or parsley if you have it. My son once declared "dill tastes like grass," so, proceed at your own risk.
(Oh, this just reminded me of when I tried adding a squeeze of lemon zest because someone on a forum swore by it. Maybe it’s an acquired taste—I won’t rush back.)
Equipment—Or, What If You Don’t Have A Grater?
Box grater is easiest, though I’ve used a food processor with the coarse grater thing; works in a pinch, makes more washing up though. And if you don’t have either, I once did tiny knife chops—took ages, gave me too much time to overthink my life choices, but hey, it worked.
Keeping Them Fresh—If They Survive That Long
You can store leftover fritters in the fridge, covered, for up to two days. Warm them gently in a dry pan or the microwave. I’ve tried the freezer—didn’t love them after thawing, but in a sweaty lunchbox after a couple hours, my son still polished one off. Honestly, in my house, a full batch never seems to last more than a day anyway.
Serving Them Up—How We Eat Fritters (And A Weird Tradition)
My favourite way? On a little plate, with a dollop of Greek yogurt and a scatter of chives. Sometimes ketchup wins out (toddlers tend to rule the table). My aunt insists on serving them with applesauce, which sounds odd but actually works. Oh, shout out to Ella’s Kitchen—her toddler recipe ideas got me out of a rut once; you might find some more inspo there.
Things I’ve Learned The Hard Way (Pro Tips If You Like)
- Don’t rush squeezing the zucchini—it really makes a difference. I once tried skipping it... yeah, soggy city.
- Fry in batches so you don’t overcrowd the pan. Otherwise, they start steaming instead of frying. Live and learn.
- Actually, I find it works better if you let the mixture sit for 3-5 minutes before frying—it kind of ‘glues’ everything together.
FAQ: Real Questions I Get (Mostly form Family!)
- Can you bake these instead of frying? Yeah, definitely. They’ll be a bit softer, not as golden, but easier if you want hands-off. 180C/350F for about 20 minutes—flip halfway. Check out this classic baked version too.
- Is it okay for babies under one? I’d skip the salt and cheese or use a milder one. I started giving tiny pieces around 10 months but, you know, every kid’s different. (You know your crew best.)
- Can you add other veggies? Oh, absolutely. I sometimes sneak in spinach (just wilt and chop), or even finely diced red pepper. It’s kind of a fridge-emptying recipe, if I’m honest. Just keep the overall moisture in check.
- What if the mixture seems too runny? Add a little extra flour or a tablespoon of fine breadcrumbs. Don’t panic. Or blame your zucchini—it’s never quite the same twice!
- Do adults like them? Weirdly, yes—though I make a version with chilli flakes on the side for myself; because some days you just need a little fire.
So, that’s my cheesy zucchini fritters for toddlers, warts and all. Save it, adapt it, or scribble your own doodles in the margin. Next time I’ll tell you about the time I tried making beetroot pancakes... but, maybe that’s a story for another cloudy afternoon.
Ingredients
- 2 medium zucchinis, grated
- ½ teaspoon salt
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- ⅓ cup all-purpose flour
- ¼ teaspoon garlic powder
- 2 tablespoons chopped fresh chives
- 2 tablespoons olive oil (for frying)
Instructions
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1Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture using a clean towel.
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2In a large bowl, mix the zucchini, cheddar cheese, Parmesan cheese, egg, flour, garlic powder, and chives until thoroughly combined.
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3Heat olive oil in a nonstick skillet over medium heat.
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4Scoop heaping tablespoons of mixture and flatten gently in the skillet. Cook for 2–3 minutes on each side, or until golden brown.
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5Transfer fritters to a plate lined with paper towel. Allow to cool slightly before serving to toddlers.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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