Cheesy Broccoli & Corn Little Fritters
vegetarian · toddler · en
These crispy, cheesy broccoli and corn fritters are perfect for toddlers and baby-led weaning. Quick to make and packed with hidden veggies, they are fantastic for lunchboxes or an easy family dinner side.
- Squeeze any excess moisture from the steamed broccoli with a paper towel if it seems too wet.
- Serve with a mild yogurt dip for extra fun.
- Freeze leftovers in an airtight container with parchment paper between layers.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 12
- Age
- toddler
Ingredients
Watch how it's made
Steps
Steam or microwave the chopped broccoli for 2 to 3 minutes until just tender. Let it cool slightly.
In a large bowl, whisk the eggs, then stir in the cooled broccoli, corn kernels, grated cheddar cheese, and garlic powder.
Gently fold in the whole wheat flour until the mixture is well combined and forms a thick batter. Let it sit for 5 minutes.
Heat the olive oil in a non-stick skillet over medium heat. Drop tablespoons of batter into the pan and flatten slightly with the back of the spoon.
Cook for 3 to 4 minutes on each side until golden brown and cooked through. Cool completely before serving to your toddler.
Frequently asked questions
Can I make these dairy-free?
Yes, substitute the cheddar cheese with a dairy-free cheese alternative or a tablespoon of nutritional yeast.
How do I store leftover fritters?
Keep them in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. Reheat in the oven or toaster for a crispy edge.
Are these safe for baby-led weaning (BLW)?
Absolutely! Cut them into strips for younger babies (6-9 months) so they are easier to grasp with a palmar grasp.
What you'll need
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