It’s old news, I know, but getting my toddler to eat veggies is a daily struggle.
However, the more creative I’m getting with hiding or enhancing the flavor of different veggies, the more fun it’s becoming. I don’t really see it as a ‘struggle’ anymore, but rather as a challenge! I’m taking it one vegetable at a time. The most recent being the zucchini. It’s great raw in a smoothie! Who would have thought! But tonight I was feeling adventurous and decided to try a fritter.
I sorta followed the guidelines one would use for a burger. I wanted it to be juicy, savory, crunchy on the outside, and stick together when I flip it over. Two staples: flour and eggs. I used gluten-free flour. I had some oats, a bag with half a cup of almond flour, and a few tablespoons of coconut flour left in my pantry, so I just threw that all together. It came down to about 1/3 of each type. But please just use whatever you have!
This recipe makes about 8-10 fritters. The cheese is optional. They are best fresh and hot right out of the pan. For dinner I didn’t really feel the need to make an additional starch because of the flour in the recipe. So we just had these with some sausage and a few cherry tomatoes. I will definitely be making these again! They were filling and satisfying, pretty healthy, and easy to make!
- 2 zucchinis
- 2 eggs
- 1/2 cup gluten free flour
- 1/4 cup grated cheddar cheese (I used extra sharp)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp Italian herbs
- 1 T butter, divided
- Grate the zucchinis by hand or with a food processor. Lay the grates zucchini in a kitchen towel and squeeze over the kitchen sink to get as much liquid out as possible. The more liquid you can get out, the better the patties will stick together.
- Put the zucchini in a large bowl and add all the other ingredients except for the butter. For the gluten free flour, I used a mix of 1/3 oat flour, 1/3 almond flour, and 1/3 coconut flour. Use whatever gluten-free flour you have in the pantry. Mix well with a fork.
- Heat a large (cast-iron) skillet on medium heat. Add 1/2 T butter. When melted, drop 4-5 large scoops in the skillet and flatten each one a bit. This should be about half of your mixture. Cook for about 5 minutes on one side, flip over, and cook for another 5 minutes, and remove.
- Repeat with the second half of the batch and another 1/2 T of butter.
Next on my zucchini to-do list: zoodles.