Name: Low-Mess Cheesy Zucchini Fritters for Toddlers
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium zucchinis, grated; ½ cup shredded cheddar cheese; ⅓ cup grated Parmesan cheese; ½ cup breadcrumbs; 1 large egg; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1 tablespoon olive oil

Let Me Tell You About These Cheesy Zucchini Fritters…

You know how sometimes you just want to whip up something tasty for your little people (preferably with as few dishes as possible, ‘cause who has time to scrub the kitchen all afternoon)? That’s where these low-mess cheesy zucchini fritters for toddlers come in. My first attempt was on a rainy Thursday when my daughter was more interested in the shape of her socks than anything resembling lunch. To my surprise, not only did she eat two, but my partner wandered through and nicked three straight off the cooling rack—and that was that. They’ve been a regular ever since. Never gets old seeing those green flecks and melted cheese vanishing one tiny bite after another. Actually come to think of it, I probably make these a bit too much. Is there such a thing as too many fritters? Debatable.

Why I Keep Coming Back to This Recipe

I make this when the fridge is threatening to overflow with zucchini (it happens a lot by August!). My family goes absolutely bananas for them—especially my son, who claims anything with cheese counts as a vegetable side. These don't make a monstrous mess, which keeps my stress levels somewhere under “tax day.” Seriously, the one bowl approach means fewer things to clean. (With toddlers, that's basically a second miracle.) I used to dread recipes that called for a million steps or mysterious seasonings my local shop didn’t stock, so this is my lazy-day answer. Plus, if you ever forget to squeeze enough water from the zucchini and your first batch turns out a little soggy, welcome to the club—it happens to the best of us.

What’s In ‘Em? Ingredients (and Swaps That Save Dinnertime)

2 cups grated zucchini (about 2 medium ones—I don’t always peel them, but up to you)
1 large egg (or two small if you’re living dangerously)
½ cup shredded cheddar (honestly, I sometimes use mozzarella or even a bit of feta if the cheddar’s gone)
⅓ cup flour (plain or whole wheat; gram flour in a pinch works fine, or try chickpea flour if you need gluten-free)
¼ teaspoon baking powder (sometimes I forget this and they’re still tasty, just less puffy)
Big pinch of salt (or skip if you like—toddlers probably won’t notice)
¼ teaspoon garlic powder (my grandma would insist on fresh garlic but frankly, I grab the powder if I’m in a hurry)
Olive oil for frying (or any mild oil—my friend Meg swears sunflower is best)

How to Actually Make ‘Em: Step by Step (More or Less…)

First, grab your zucchini and grate it. (This is usually where I realise I can’t find my box grater. The food processor also works—just pulse it. Don’t overthink it.)
Toss the grated zucchini in a tea towel and squeeze out as much water as you can—pretend it owes you money. The more you squeeze, the crispier your fritters. Although... when I’m in a real rush I only give it half a squeeze and they’re, well, just a bit softer. Still good though.
Sling your zucchini into a big bowl. Add egg, cheese, flour, baking powder, salt, and garlic powder. Stir it all together with a fork or (if you’re me) a wooden spoon that’s definitely seen better days.
Heat up a splash of oil in a frying pan on medium. I sometimes test the oil by flicking a bit of water in (not recommended, but old habits die hard). Spoon dollops of the mixture in—aim for golf ball size, but honestly, I usually wing it. Gently flatten with the back of a spoon.
Cook for about three minutes on one side, flip (carefully, ‘cause they’re squishy), and give ‘em another two minutes or so. You want golden and crispy outsides. If your first one looks a bit tragic, try turning the heat down a notch and having another go. Everyone deserves a second chance, even fritters.

Stuff I Wish I’d Known Sooner (Notes from the Trenches)

The squeeze-the-zucchini step really matters. I tried skipping it once (don’t ask why) and ended up with odd green pancakes. Not the good kind.
Some days I add a handful of chopped chives or parsley—mainly to trick myself into thinking I’m fancy. It actually tastes nice!
If you want evenly sized fritters, use an ice cream scoop (I almost never do, but it’s a good theory).
Taste one before feeding a whole tray to your toddler. I once mixed up the sugar and salt, which… well, you get the idea.

Fritter Experiments—Some That Worked, Some That Didn’t

I tried sneaking in grated carrot once—half good, half not. The orange colour was fun, but it made the mix wetter so they stayed pretty floppy. I’ve swapped cheddar for crumbled feta—oh, that’s a keeper. Pepperjack? Not so toddler-friendly unless you’re raising future spice champions. Oh, and adding a spoonful of Greek yogurt to the batter gave them extra tang. Not everyone loved it, but I did.

What You’ll Need (and What You Can Improvise)

Box grater—essential (or just hack at it with a big knife, but that takes ages and you’ll probably curse me halfway through)
Large mixing bowl—though in all honesty, I sometimes just use a salad bowl
Non-stick frying pan—if you’ve only got a regular one, sling in a bit more oil and go for it
Wooden spoon or a fork—whatever’s within arm’s reach

Low-Mess Cheesy Zucchini Fritters for Toddlers

How To Store (Assuming There’s Any Left)

Keep in an airtight container in the fridge for up to 2 days. Reheat in a dry pan or for a few seconds in the microwave (but they do get a bit rubbery if zapped too long). Truthfully, these are lucky to last past afternoon snack in our house. If you want to freeze them, pop them on a tray, freeze until firm, then transfer to a bag. Just don’t expect much crispiness after thawing—my nephew calls them “pillow fritters” at that stage. For a nifty little guide on freezing-and-reheating, this post from The Kitchn is great.

How We Serve Them (Family Quirks Included)

I like mine just plain with a dollop of sour cream (sometimes a little ketchup if I’m being honest). The kids dip theirs in yogurt, but I’ve also served them alongside scrambled eggs for breakfast or tucked into a lunchbox with fruit and cubes of cheese. Sunday mornings, my partner insists on a poached egg on top—go figure.

Fritter Blunders I’ve Learned From

Once, I tried to fry ten fritters at once to “save time”—they steamed instead of crisping. Patience (not my strong suit) is a virtue here.
Don’t skip the squeeze-the-zucchini bit; you'll regret it.
If your pan isn’t properly hot, they’ll probably stick and drive you potty. Let it warm fully.
I got cocky and didn’t measure the baking powder once—not a disaster, but there were some odd lumps. Measure-ish, at least.

FAQ (Straight From the Kitchen Table)

"Can I make these ahead of time?"
Sure thing; they keep in the fridge for a day or two. Just reheat gently—though honestly, I find the texture’s a bit different cold. Kids don’t seem to care.

"Is it okay to use frozen zucchini?"
Yep, but you really have to squeeze out the extra moisture. I once forgot, and well, they came out more like zucchini porridge than fritters. Live and learn!

"My fritters fell apart—what went wrong?"
Might need a bit more flour or a bigger egg. Or (and this happened to me once) I’d forgotten to actually put the egg in. Whoops.

"Can you bake these instead of frying?"
Technically, yes. Bake at around 200°C (400°F) on a lined tray for 15 minutes, flip, then another 10. Not quite as crisp but less faff with oil. I still prefer the pan, though.

Actually, last week, I listened to a podcast while making these and ended up putting half the batter in muffin tins. They turned out sort-of-cakes, which the kids thought was the best accident ever. So don’t stress if yours don’t look perfect—they taste just fine anyway.

Low-Mess Cheesy Zucchini Fritters for Toddlers