If you’re a parent – especially one of a toddler like me – then you undoubtedly understand the need for creating food dishes that work for both the adults in the family and the baby. And while that might seem pretty simple, oftentimes it’s not. Dishes that appeal to parents are either not suitable for children under the age of 3 or 4 and vice versa.
Enter Bethany King, who runs BLW Ideas (for baby led weaning). Baby led weaning is the natural progression of letting a baby transition to solid foods. Bethany regularly creates interesting recipes on her blog BLW Ideas that will work for both baby and the rest of the family, and she agreed to create one for us! Enjoy!
Zucchini and Carrot Fritters
Before about a year ago, I did not like zucchini. I didn’t get the hype. Then I started trying recipes that included zucchini: fries, noodles (also known as zoodles, or courgetti), and fritters. And just like that, I was hooked. It’s such a versatile vegetable!
The zucchini fritters were a big hit in my house, but I wanted to add an extra vegetable to the mix. A quick trip to the fridge proved that I only had one option: carrots. And so, these fritters were born.
One important thing to note about zucchini is that it’s very wet. Unless you want soggy fritters, it’s crucial that you remove some of the moisture. There are a few ways to do that: once you grate or shred or process the zucchini, add some salt to draw out the moisture. You can use cheese cloth, a few paper towels, or just your hands to wring out the excess moisture. I did a mixture of paper towels and my hands, and I found that my hands did a fine job. I picked up a handful of the carrot + zucchini mixture at a time and just squeezed the liquid into the sink.
For this recipe you need:
- one zucchini (or courgette)
- one large carrot (I’ve used two small carrots in the past, with success)
- one egg, but if your zucchini and carrot are larger, you may opt for two eggs
- one tablespoon of coconut flour (since it goes a long way), but you could use more of an all-purpose flour (start with two tablespoons and add a little at a time until you’ve reached the desired consistency)
- salt: first, to draw out the moisture in the zucchini and second, for seasoning the fritters.
- coconut oil, ghee, or butter, for lightly frying
Let me clarify one thing about the ingredients. I said that you’ll need 1-2 eggs and at least 1 Tbsp flour. I would start with 1 egg and 1 tbsp coconut flour (or 2 tbsp all-purpose). Then combine everything and assess the consistency. If it seems too runny, add a pinch more flour. If it seems very dry, add another egg (and most likely a little more flour). There are several variables here! The size of the vegetables and the size of the egg. Because of those things, it’s not possible to say *exactly* how much flour you will need.
To assemble, first peel the carrot(s).
Next, shred the vegetables. I used a food processor, but a box grater would work as well.
If your machine works differently, and you end up with a purée, that is okay.
You’ll just need to be careful when you drain the excess liquid so that you don’t lose some of the actual vegetable.
Put the vegetables into a bowl, mix in a teaspoon of salt, and let it sit for at least 10 minutes (this draws out the moisture).
After 10 minutes, rinse the vegetables to get rid of the salt. Then strain out the excess liquid (see my note above about ways to do this!).
Add the egg and flour, plus a pinch of salt.
Combine everything thoroughly.
Heat the oil on medium-low, enough to cover the bottom of your skillet. Once the pan is hot, use a spoon or your hands to form small fritters.
Place them into the hot oil and press them down with a spatula. After 5 minutes, carefully lift one of the fritters to see if the underside is browning. If so, you can flip them all. If not, wait another 1-2 minutes. Once you flip them, let them cook another 3-4 minutes. Set aside to cool before serving.
Zucchini Carrot Fritters
2015-05-28 11:43:11
Yields 8
Nutrition Facts
Serving Size
41g
Yields
8
Amount Per Serving
Calories 22
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 23mg
8%
Sodium 36mg
2%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
2%
Sugars 1g
Protein 1g
Vitamin A
32%
Vitamin C
8%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 zucchini
- 1 large carrot, peeled
- 1 egg
- 1 tbsp coconut flour
- salt
- coconut oil, ghee, or butter (for lightly frying)
Instructions
- Grate or use a food processor to shred the zucchini and carrot
- Place them into a bowl with 1 teaspoon of salt. Mix to combine and let the bowl sit for at least 10 minutes (to draw out moisture)
- Rinse and strain the liquid from the vegetables (use cheese cloth, paper towels, or your hands)
- Add the egg, flour, and a pinch of salt for seasoning. Mix to combine.
- Heat enough oil to cover the bottom of a skillet, on medium-low heat
- Form fritters with your hands and place them into the hot oil
- Cook 5-7 minutes (until golden brown), then flip. Cook another 3-4 minutes.
- Let cool slightly before serving.
The Culinary Exchange http://www.theculinaryexchange.com/
This recipe makes 8-10 small fritters, and it is fine for babies 6 months and up (unless baby has an egg allergy) and great for adults too.
Hi! These soung perfect for my 10 month old as well as me for snacking. Could these be baked? Do I need to add anything if baking?
Hello! Yes, they can be baked. They might be a little less crisp, but it should work. Place the fritters on an baking sheet. Brush with a little oil an bake a 350F until cooked through. IF you want them to be very brown and crips, use the broiler. Best regards Matthew
Can they be frozen before cooking?
Hi Jessica,
I have not done it, but I can’t see why not. Shape them. Freeze them on a tray, then wrap in some foil. Transfer frozen fritters to a zip- freezer type bag. Thaw completely in the fridge before cooking.
BR
Matthew
Such a lovely recipe ! Can I make this for my 9 month old ? Also Is it a good idea to make the fritters and freeze or freeze the patties before making the fritters ?
Will these keep in the refrigerator for a couple days?