Squishy Summer Zucchini Fritters

Vegetarian · 6m+ / Toddler · en

These soft, easy-to-hold zucchini fritters are a summer lunch superhero! Packed with fresh grated courgette, a hint of mild cheese, and a sprinkle of dill, they pan-fry in minutes and are gentle on baby tummies from 6 months up.

Use spelt flour (Dinkelmehl) for a slightly nuttier, wholesome twist.
Make mini-sized drop fritters for younger babies to practice their pincer grasp.
You can swap the dill for mild parsley or a pinch of garlic powder if your toddler prefers different flavours.

Prep: 10 min
Cook: 15 min
Servings: 6
Age: 6m+ / Toddler

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Ingredients

Zucchini (courgette) — 200 g / 1 medium · washed and grated
Large egg — 1 · beaten
Plain or spelt flour — 40 g / ⅓ cup
Mild cheese (like Gouda or Mozzarella) — 30 g / ¼ cup · grated
Fresh dill — 1 tbsp · finely chopped
Olive oil or unsalted butter — 1 tbsp · for pan-frying

Steps

Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess water as you can over the sink.
In a medium bowl, whisk the egg. Add the squeezed zucchini, grated mild cheese, and fresh dill, stirring well to combine.
Sprinkle the flour over the wet mixture. Fold it in gently until a thick, chunky batter forms. If it looks too runny, add one more tablespoon of flour.
Heat the oil or butter in a non-stick skillet over medium-low heat. Drop spoonfuls of batter into the pan and flatten them slightly into baby-friendly patties.
Cook for 3 to 4 minutes on each side until they are golden brown and cooked all the way through. Let them cool completely before serving to your little one.

Frequently asked questions

Can I freeze these fritters for later?

Absolutely! Store them in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months. Reheat gently in an oven or toaster oven.

Are these safe for a 6-month-old baby?

Yes, as long as the fritters are soft and cooled down. The squishy texture is perfect for babies doing baby-led weaning. Just remember to omit any added salt for babies under 12 months.

What can I serve with these fritters?

They pair beautifully with a mild plain yogurt dip, a smear of avocado, or a simple low-sodium tomato sauce for a balanced summer lunch.

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What you'll need

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Squishy Summer Zucchini Fritters

Vegetarian · 6m+ / Toddler · en

Use spelt flour (Dinkelmehl) for a slightly nuttier, wholesome twist.
Make mini-sized drop fritters for younger babies to practice their pincer grasp.
You can swap the dill for mild parsley or a pinch of garlic powder if your toddler prefers different flavours.

Prep: 10 min
Cook: 15 min
Servings: 6
Age: 6m+ / Toddler

Cook mode

Ingredients

Zucchini (courgette) — 200 g / 1 medium · washed and grated
Large egg — 1 · beaten
Plain or spelt flour — 40 g / ⅓ cup
Mild cheese (like Gouda or Mozzarella) — 30 g / ¼ cup · grated
Fresh dill — 1 tbsp · finely chopped
Olive oil or unsalted butter — 1 tbsp · for pan-frying

Steps

Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess water as you can over the sink.
In a medium bowl, whisk the egg. Add the squeezed zucchini, grated mild cheese, and fresh dill, stirring well to combine.
Sprinkle the flour over the wet mixture. Fold it in gently until a thick, chunky batter forms. If it looks too runny, add one more tablespoon of flour.
Heat the oil or butter in a non-stick skillet over medium-low heat. Drop spoonfuls of batter into the pan and flatten them slightly into baby-friendly patties.
Cook for 3 to 4 minutes on each side until they are golden brown and cooked all the way through. Let them cool completely before serving to your little one.