Zucchini & Carrot Fritters

🛒Ingredients

Makes 12 small fritters. Tap to check off as you go.

• 1 medium zucchini (about 200 g), grated
• 1 small carrot (about 60 g), finely grated
• 1 large egg
• 1/3 cup (40 g) whole wheat flour
• 1/4 cup (30 g) shredded mozzarella cheese
• 1/4 tsp garlic powder
• 1 tbsp olive oil, for cooking

Contains: egg, wheat, milk.

🍳Instructions

1. 

   1Grate the veggies

   Grate the zucchini and carrot on the small holes of a box grater.

2. 

   2Squeeze out the water

   Wrap the grated zucchini in a clean kitchen towel and squeeze out as much liquid as you can.

3. 

   3Mix the batter

   In a bowl, mix the zucchini, carrot, egg, flour, mozzarella and garlic powder until combined.

4. 

   4Scoop into the pan

   Heat the olive oil in a nonstick pan over medium heat. Add heaping tablespoons of batter and flatten them gently.

5. 

   5Cook until golden

   Cook for 3–4 minutes per side until golden and cooked through, with no wet egg in the center.

6. 

   6Serve with dip

   Cool slightly and serve with plain yogurt for dipping.

👶How to serve by age

🔄Allergy & diet swaps

Gluten-free

Use 1/3 cup gluten-free flour blend or chickpea flour instead of whole wheat flour.

Dairy-free

Leave out the mozzarella. The fritters still hold together.

Egg-free

Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes) and add 1 extra tbsp flour.

💡Tips

• Squeezing the zucchini well is the secret to fritters that hold together.
• Bake instead: 400°F (200°C) on a lined tray for 15–18 minutes, flipping halfway.
• Cut into strips for younger eaters.

🧊Storage & safety

Storage: Fridge: 3 days. Freezer: 2 months. Reheat in a pan or oven until hot.

Suggested age: 9 months+. Every child is different — serve textures and sizes that match your toddler's chewing skills.

❓Questions parents ask