I don’t know about anyone else, but my toddler likes most foods….as long as they come to him in a form that is pleasing to him on that particular day. That is to say, he does not dislike broccoli, he dislikes broccoli in it’s plain, steamed, mushy form. I have found that the two forms for veggies in particular that are always, and I mean ALWAYS hits are completely covered in delicious melty cheese, or baked/sautéed up into something that, to him, resembles a carbohydrate. My kid loves carbs. He is training for a marathon, I think, by the way this kid carbo-loads on a daily basis. Make a veggie look to him like a muffin or bread and you are so in. To that end comes a new favorite thing, I made them only yesterday afternoon and already he has eaten 3 (and I stole one for lunch.) They are delicious and full of nutritious veggies. I’m dropping you this little gem for the kiddies, but honestly you could easily also make them to accompany your favorite protein for your own dinner. This recipe makes 12 3 1/2 inch fritters. Enjoy!
- 2 potatoes, peeled and grated
- 2 carrots, peeled and grated
- 1 large or 2 small zucchinis, peeled and grated with excess water squeezed out
- 1 can low sodium corn kernels, drained
- 1 small onion, diced
- 1/2 cup self rising flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 cup flat leaf parsley, chopped
- 3 eggs, separated
- 2 tbsp olive oil
- In a large bowl add potatoes, carrots, zucchinis, corn, onion, flour, salt, garlic powder, parsley and 3 egg yolks. Mix until well combined.
2. In separate bowl beat egg whites until stiff peaks form and gently fold through vegetable mixture
3. Place oil in a large pan over medium heat. Scoop the veggie mixture in pan to form about 3 1/2 inch fritters. Cook for about 5 minutes until golden brown, then flip and cook for an additional 5 to 8 minutes on other side.
4. Remove fritters from pan and drain excess oil off on paper towel lined plate.
Store in an airtight container in the fridge.