Alright, Let's Talk About These Cheesy Zucchini Fritters
So, here’s the thing: when my daughter started feeding herself, I was desperate for something not-too-messy (ha, good luck with that) and easy for her little paws to grab. Enter: these Cheesy Zucchini Fritters. They became the lunchtime hero I didn’t even know I needed. Also, I should admit, I definitely nick one—or three—off her plate every time, maybe with a sly wink so she doesn’t notice. There’s just something about crispy, cheesy edges that reminds me of Sunday lunches at my Nan’s, except with less risk of finding a stray pea in your sock… but that’s a story for another day.
Why You'll Love Making These (And Eating Them Too)
I pull out this recipe when I want toddler food that isn’t beige crackers, or when there’s a rogue zucchini haunting the fridge. Honestly, my family goes bananas for these (well, not literally bananas—don’t try that, I did once and...nope). You can pack them in a lunchbox or just toss them on a plate and watch little hands do their thing. Plus, barely any dishes! And, you know those days when you just can’t look at another spoon-flung wall? These help. A bit anyway.
Ingredients (With My Fiddly Notes)
- 2 medium zucchinis (about 250g)—sometimes I go a bit over if I’ve got a giant from the garden, and it’s fine
- ½ cup shredded cheese—cheddar is my trusty sidekick, but mozzarella or even feta (if you like a bit of oomph) works too
- ⅓ cup plain flour—though once I was out and just blitzed up some oats, and hey, it kind of worked
- 1 large egg (or, on the odd day when I’ve run out, a tablespoon of chia seeds soaked in water—grandma would be scandalized, but it holds it together!)
- 1 small clove garlic, minced—leave out if your kids think garlic is spicy (mine did for a solid year)
- Pinch of salt—okay, sometimes more if I’m eating them too
- Dash of pepper—optional, totally skip for the spice-averse
- 1 tablespoon olive oil (for frying)—or you can use coconut oil, or whatever’s at arm’s length
How I Actually Make 'Em (Not Always By the Book)
- Grate the Zucchini: Pop it on the coarse side—saves time. Grab a handful, squeeze out the watery bits over the sink or into a tea towel (it’s a pretty satisfying squish). Don’t stress if you leave a bit of liquid in, they still cook up fine.
- Mix It All Up: Throw the zucchini in a bowl. Add cheese, flour, whisked egg (or the weird chia thing), garlic, salt, and pepper. Stir with a fork. This is where I usually sneak a taste—if it’s bland, an extra sprinkle of cheddar never hurts.
- Heat the Pan: Drizzle in the oil, medium heat. When you flick a drop of water and it sizzles, you're good. Dollop spoonfuls (I just use a heaped tablespoon—not fancy) into the pan. Flatten gently with the back of the spoon.
- Fry: Give them 2–3 minutes, until they start to look golden around the edges. Then flip, and do the other side (honestly, the first one is always a bit wonky). They’re done when both sides are golden and the house smells amazing.
- Cool Down: Place on paper towels to soak up any extra oil—though I find they’re never that greasy, unless I get distracted and wander off.
Things I've Learned the Hard Way (AKA Notes)
- If you skip squeezing out the zucchini, the fritters go a bit soggy. But they still taste pretty good—it’s just a fork situation, not a finger food.
- Flour is pretty forgiving here—if you add a bit too much, the worst that happens is they get a tiny bit cakey (is that a word?).
- If you want them extra crispy, just fry a little longer—though I once burnt a batch distracted by a phone call with my sister (sorry again, Sarah).
Variations I’ve Actually Tried (and the One I Won’t Repeat)
- Carrot sneaks: Half grated carrot, half zucchini—it turned out even sweeter, the kids didn’t notice. Success!
- Sweetcorn: I chucked in a handful once, and got away with it. Not sure it’s traditional but, eh, tasty is tasty.
- Cauliflower: Don’t do it. Seriously. Unless you love the smell of overcooked cauliflower lingering for days. Lesson learned.
Equipment (But Improvise—Seriously!)
- Grater—box, handheld, whatever. Don’t have one? I’ve actually used a veggie peeler in a pinch. Takes ages, but works.
- Frying pan—I use non-stick, but anything with a flat base is fine. Even tried a skillet on a BBQ once; not ideal, but it works if you keep things small.
- Bowl, fork, measuring cup—though honestly, eyeballing is half the fun here.
How to Store (If There’s Any Left!)
If you miraculously have leftovers, pop them in an airtight container in the fridge. They’re still good the next day (I think they taste better cold, like pizza, but that’s probably weird). Technically, they’ll last up to 3 days, but honestly, in my house they tend to vanish overnight, usually courtesy of late-night snacking. Freezing? Well... they get a bit mushy when thawed. Still edible, just less crisp—so, depends how fussy your toddler is.
How We Serve 'Em Around Here
On a tiny plate with a blob of full-fat Greek yogurt for dipping, maybe a little cherry tomato on the side if I’m feeling fancy. Sometimes I just eat them straight from the pan because patience isn’t my strong suit. My mum used to serve these with a squirt of ketchup (don’t @ me, it’s oddly good).
From My Own Flops: Pro Tips
- Don’t skip squeezing: I once tried to cut corners and ended up with mush. Not the vibe.
- Make 'em small-ish: Bigger ones break apart, and little hands can’t handle ‘em. Unless you like a good crumb explosion! (I do not.)
- Watch the heat: Rushed the frying once, got burned outsides and raw insides. Low and slow wins the race here, like my granddad used to say (about gardening, but still).
FAQ (Because People Absolutely Ask Me These Things)
Can I make these gluten-free?
Oh, totally. I’ve swapped the flour for almond meal or oat flour and it usually works out—just looks a bit different. Actually, come to think of it, rice flour was kinda weird, but edible.
What age can babies have these?
I started at around 8 months when my daughter could pick up food, but double-check with your doctor. I skip the salt when they’re really little.
Can they be baked instead of fried?
Yup. Just dollop on a lined tray and bake at 200C for 12–15 mins, flipping halfway. Not as crisp, but way less faff. (Still, if you want the best edges, pan-fry at least once.)
How do you stop them sticking?
Oil’s your pal. And wait until they’re golden on the bottom before flipping, or you’ll just have a mess. Trust me, I’ve done it the wrong way plenty of times!
Do adults like these?
Erm, more than the kids half the time. With a little chili sauce for the grownups? Yes please. Oh, and a cold cider if it's a Friday, though that's just me rambling about the weekend now.
Ingredients
- 1 medium zucchini, grated
- ½ cup shredded mild cheddar cheese
- 1 large egg
- ¼ cup all-purpose flour
- ¼ cup fine breadcrumbs
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- 1 tablespoon olive oil (for cooking)
Instructions
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1Grate the zucchini, then squeeze out any excess moisture with a clean towel.
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2In a large bowl, combine the grated zucchini, cheddar cheese, egg, flour, breadcrumbs, garlic powder, and salt. Mix until well combined.
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3Heat olive oil in a non-stick skillet over medium heat.
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4Scoop heaping tablespoons of the mixture into the skillet, gently flattening each into a small fritter.
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5Cook for 3–4 minutes on each side, or until golden brown and cooked through.
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6Allow 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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