Colourful vegetable fritters

Parent Sense
4 servings Prep: 25 mins, Cooking: 25 mins
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We love the idea of making vegetables finger-friendly, colourful and fun! You can choose to make one colour at a time, all colours at once, or even mix the colours together. Prep for this recipe takes longer than most, so make a big batch and freeze some.

By Independent Contributor December 11 2023
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Ingredients (16)

4 free range eggs
1/4 cup mozzarella cheese — grated
1/2 cup whole wheat flour
1 gem squash — halved, seeds removed, steamed and flesh drained on paper towels
1 corn on the cob — kernels sliced off the cob
1 cup spinach — finely chopped
1 cup frozen peas — defrosted
1 cup carrot — grated, drained on paper towels
1 cup beetroot — grated, drained on paper towels
1 pinch ground turmeric
1 pinch ground cumin
1 pinch fresh herbs — chopped
1 pinch ground cinnamon
1 pinch ground nutmeg
1/2 tsp fresh ginger — minced
coconut oil — for frying
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Take 4 medium bowls and, in each, whisk together 1 egg, 1 tablespoon of the grated mozzarella and 2 tablespoons of the flour.

To the first bowl, add the squash and corn. To the second bowl, add the spinach and peas. To the third bowl, add the carrot. To the fourth bowl, add the beetroot.

Add the turmeric and cumin to the yellow bowl, the herbs to the green bowl, the cinnamon and nutmeg to the orange bowl, and the ginger to the red bowl. Mix well.

Melt the coconut oil in a medium to large frying pan or skillet. Place a tablespoon of each mixture at a time in the pan and flatten slightly. Fry the fritters over a medium heat for around 2–3 minutes on each side, flipping over carefully. Drain on paper towels.

Repeat until all the mixtures are used up.


The colourful and textured appearance of these fritters may make a slow-to-warm-up baby hesitate. Try one with your little one and show your delight. After a few exposures, you may find he overcomes his mistrust of the variety.

Recipe from Weaning Sense. Available at all good book stores or online at

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