I’m always looking for ways to get kids to like vegetables. Does it always work? Absolutely not. Is it important to keep trying? Certainly! Many times, parents give up after one or two tries with a new vegetable. Don’t throw in the towel so soon! Kids should be offered a new food 7-14 times
before they are able to decide if they like it.
Give these Veggie Fritters a try! If your kids don’t like them, you undoubtedly will
Wash one large red potato or two small potatoes, two zucchini, one carrot and one onion. Peel the carrot and potato/es and trim edges of zucchini and outer skin from the onion. Drain and rinse one can of sweet corn.
Assemble ingredients: rinsed, peeled and trimmed potatoes, carrot, onion and zucchini, 1/2 cup self-rising flour, 1/2 tsp salt, 3 egg yolks, setting aside egg whites, olive oil for sautéing and 1/4 cup chopped fresh parsley
Using a food processor, shred the vegetables.
Add shredded vegetables to a large bowl. Add parsley, corn, self-rising flour and salt. Mix in egg yolks, setting aside egg whites. Stir to combine.
Fold the whipped egg whites into the vegetable mixture.
Heat skillet over medium-high heat with enough olive oil to coat the bottom of the pan. Once heated, scoop 1/3 cup mixture onto pan for each fritter. Cook on each side 5-8 minutes or until crispy on each side, but not burned.
I tend to burn everything and I was determined NOT
to burn these babies. Mike came home hungry….clearly
and exclaimed that it shouldn’t take fifteen
minutes to cook pancakes. Despite my cheeky response, he held out for a few veggie flapjacks and had no further complaints.
For the dipping sauce:
Combine 1/2 cup low-fat sour cream, 1 tsp parsley, 2 Tbsp fresh lemon juice, 1 Tbsp olive oil, 1 tsp honey (local, if available), 1 tsp dried garlic, 1 tsp parsley, a pinch of salt and freshly ground pepper.
Whisk or stir until smooth and well combined. Make ahead, cover and refrigerate if needed
I ate at least four of these and if I ate more, I wouldn’t tell you anyway.
We had some pop-in company which was a delight! One of Andrew’s best buddies, Leela and her Mom came for a visit! The older three kiddos weren’t here so it was just the grown-ups (sort-of) and two toddlers. I had chicken and rice in the crockpot so, the extra work for these veggie flapjacks weren’t so tedious.
With just a few ingredients, these crispy and delicious vegetable pancakes are sure to be a hit!
- 2 small red potatoes peeled
- 1 carrot, peeled
- 2 zucchinis, edges trimmed
- 1 yellow onion
- 1 15 oz can sweet corn, drained and rinsed
- 1/2 cup self-rising flour
- 1/2 tsp salt
- 1/4 cup fresh parsley, chopped
- 3 eggs, separated
- extra virgin olive oil for cooking
- 1/2 cup low-fat sour cream
- 1 tsp parsley
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp olive oil
- 1 tsp honey
- 1 small clove garlic, minced
- salt and freshly ground pepper, to taste
- Chop vegetables into manageable pieces for food processor. Grate vegetables using food processor or grate by hand. Transfer grated veggies to a large bowl. Add corn, flour, salt, parsley and egg yolks, saving egg whites for next step. Mix well.
- Beat egg yolk to stiff peaks. Gently fold into veggie mixture.
- Heat olive oil in a large pan over medium-high heat. Using 1/3 cup measuring cup, pour flapjacks onto hot pan and cook each side until golden and crispy. About 5 minutes on each side.
- For dipping sauce, combine all ingredients except salt and pepper and whisk until well combined. Add salt and pepper as desired.
- Serve veggie flapjacks with dipping sauce.
Do you want to know if the littles ate these delicious fritters? I regret to announce that both toddlers spit them out. Well…, you win some you lose some
and when you lose, you eat more
because despite what those little amateur taste buds think…these are goooooooood!
If you feel overwhelmed by all the nutrition advice, calorie recommendations and diet trends, read these: Fact. Not Fad.
, Let’s Crunch Numbers!
, Help Me To Help You!
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