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.
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.
Yes, substitute the cheddar cheese with a dairy-free cheese alternative or a tablespoon of nutritional yeast.
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.
Absolutely! Cut them into strips for younger babies (6-9 months) so they are easier to grasp with a palmar grasp.
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