The Best Vegetable Fritters Recipe for Toddlers
We can’t think of a better recipe for that beautiful but all-too-brief period between, say, 9-15 months old when your child is open to trying and liking just about anything; it’ll work for the toddler years, too, not to worry. That’s because it’s got that everything-but-the-kitchen sink approach that tends to work wonders during the infant-toddler transition: lots of vegetables! Lots of cheese! Frittering things! But also somehow manages to be extraordinarily mild and relatively simple texturally? Unlike so much of early childhood, this one is a constant: my child liked it at 10 months; my child liked it at 20 months; my child may very well like it at 20 years. Yours will, too.
(Note: the picture for this recipe is of a version using peas; zucchini may also be used. Directions are provided for both.)
- 1 Zucchini (or 20 peas)
- 3 stems Kale
- 1/2 cup Chickpea Flour
- 2 large Eggs
- 1/2 cup Ricotta Cheese
- Parmesan
- 1 Lemon (for zesting)
- 1 tsp Baking Powder
- dried Chives
- Garlic powder
- If using zucchini: peel and grate the vegetable. Place in a colander and sprinkle salt on top, allowing 20 minutes for moisture to leach out. When time has passed, grab fitsfuls of the zucchini and squeeze out remaining moisture. Toss zucchini into a large bowl.
- If using peas: rinse and dry fresh or canned peas; thaw frozen ones. Toss into large bowl.
- Wash, dry, and remove the leafy ends from 3-4 kale stems. Roll the kale pieces together and dice into very thin and fine shards. Toss into the bowl with zucchini or peas.
- Add in chickpea flour, ricotta, a very generous helping of parmesan, eggs, lemon zest, a lot of chives, garlic powder, baking powder, and a small bit of pepper; mix until all ingredients are thoroughly combined, such that the batter is thick but smooth.
- Cover the bottom of a large skillet in olive oil and heat at Medium. When visibly hot, scoop out a portion of the batter with a spoon and either form a tight ball or oval form with your hand (tot) before dropping into the pan, or drop the batter directly into the pan and flatten with the back of your spoon (patty).
- Cook for two (small tot) to four (large patty) minutes, then flip and do the same for the other side. When browned on both sides, transfer to a separate plate lined with paper towels; blot out any excess oil and allow to cool.
Squeeze a bit of lemon over each piece; cut into strips, bites, or leave intact depending on the size of your tot/patty and the readiness of your child. Note: because store-bought ricottas can vary in their sodium level, the recipe does not include any salt beyond what is already in the ingredients themselves; there is a good chance, though, you–and maybe even your child, once he/she is a toddler–may want for a sprinkle of sea salt.
This is an extremely forgiving recipe, not only in terms of your ability to swap in and out ingredients–say, shaved broccoli for kale; all-purpose flour instead of chickpea–but also because you can make these substitutions, or even just keep adding things on top of them, without needing to change the proportions much, if at all. (Pro tip: add the eggs last: if after adding a second it is still dry, add a third.)
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
