Everyday Food Blog

kid-friendly: zucchini fritters

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My one-year-old will eat pretty much anything, so until he figures out how to say "no" and imitate his newly-picky older brother, I'm introducing him to as many foods as possible. I love everything about a fritter—they are easy to make in batches and reheat in the toaster, they've got egg for protein and dairy babies need, and you can pretty much put whatever fruit or veggie you want in them.This recipe made about 16 fritters; the extras froze beautifully. Try other vegetables, like shredded carrot, thinly sliced green beans, frozen corn kernels or peas. You could make these with berries or bananas, too. My little guy liked them plain, torn into pieces as finger food with a little cubed cheese on the side, and they were pancake-like enough to please older brother. Miniature ones would make an easy and adult-worthy little appetizer, maybe with some sour cream and smoked salmon to go on top.

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Whisk together 1 cup all-purpose flour, 1/2 cup medium or fine-ground cornmeal, 1/4 cup grated Parmesan (or not), 2 tsp salt and 1/2 tsp baking powder. In a measuring cup, whisk together 1 cup buttermilk, 3 eggs, and 2 medium zucchini, shredded.

1 Whisk together 1 cup all-purpose flour, 1/2 cup medium or fine-ground cornmeal, 1/4 cup grated Parmesan (or not), 2 tsp salt and 1/2 tsp baking powder. In a measuring cup, whisk together 1 cup buttermilk, 3 eggs, and 2 medium zucchini, shredded.

Drop the batter onto a lightly greased cast-iron or nonstick skillet and cook until browned on underside and bubbles appear on top. Flip and cook until browned on second side and cooked through.

2 Drop the batter onto a lightly greased cast-iron or nonstick skillet and cook until browned on underside and bubbles appear on top. Flip and cook until browned on second side and cooked through.

Plenty of fritters to eat now and freeze for later.

3 Plenty of fritters to eat now and freeze for later.

Chomp!

4 Chomp!

Comments (3)

  • avatar

    gorgeous, and the little boy also.

  • avatar

    These are really good with ricotta mixed in, they become so creamy and delicious!

  • avatar

    Please use Metric units in your cookbooks, recipes, and website. Metric is easy to use, please follow the following guidelines...
    http://www.instructables.com/id/Metrication-of-Recipes-Simplified/
    You still use cups and spoons, but it is Metric cups and spoons, in this recipe it would be...

    This is a Metric recipe, 1 cup = 250 mL
    Whisk together 100 g all-purpose flour, 90 g medium or fine-ground cornmeal, 50 g grated Parmesan (or not), 2 tsp salt and 1/2 tsp baking powder. In a measuring cup, whisk together 1 cup buttermilk, 3 eggs, and 2 medium zucchini, shredded.

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