Vegetable fritters, baked or fried

We didn’t start giving Madeline sweets until her first birthday. (My reservation had less to do with dietary habits and more with fear of taxing her pancreas. No science, just irrational mommy fear.) She’s generally game for a variety of foods although she does have her picky days. She has never turned down these, though. Baked or fried, Madeline loves her vegetable fritters.

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fried vegetable fritters with sweet potato and zucchini

Vegetable fritters, adapted from Maggie Meade’s The Wholesome Baby Food Guide

Ingredients:

  • 2014-06-08-20.09.41

    zucchini and eggplant fritters

    1 medium sweet potato, chopped into thin 1-inch strips (or substitute a vegetable you like; M.M.’s original recipe uses carrots, and eggplant also works well)

  • 1 medium zucchini, chopped into thin 1-inch strips (or substitute a vegetable you like)
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 cup flour, divided in 2
  • 2 eggs
  • 1/3 cup milk (or ricotta cheese)
  • 1/2 tsp onion powder
  • 1/4 tsp garlic salt
  • 1/4 tsp black pepper
  • butter and/or olive oil for frying, or butter for greasing baking sheet if baking

Directions:

  1. If baking, grease baking sheet and preheat oven to 350 deg F.
  2. Combine the eggplant, zucchini, onion, and garlic. Stir in the first half-cup of flour and mix well.
  3. Add the eggs and milk, and stir well. Add the remaining flour and stir until the batter is smooth (aside from the vegetables).
  4. Season with onion powder, garlic salt and black pepper to your liking; mix well.
  5. Proceed to (A.) to bake or (B.) to fry.
    1. The batter consistency varies with the type and quantity of vegetable, so you might want to add another 1/4 cup of flour if your batter seems too runny to stay put on the cookie sheet. Spoon out the batter onto the baking sheet in strips about 1 inch wide. Bake for about 10 minutes, or until the strips are golden and the batter is set. When cool, cut the strips into short segments so baby can pick them up and munch.

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      fritters on the baking sheet, ready for the oven

    2. Heat your frying fat over medium high (I like to use olive oil with a tbsp of butter for flavor). Spoon out the batter into the oil in fritters 2-3 inches long. Fry them about 5 minutes or until golden brown, and then flip to fry the other side. When both sides are golden, place fried fritters on a paper towel to drain excess fat.

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  1. Pingback: My favorite baby food resources | anh & chris

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