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 willWashing Vegetables for Vegetable FrittersWash 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.

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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 parsleyIngredients for Vegetable FrittersUsing a food processor, shred the vegetables. Shredded Vegetables, Corn, Flour, Salt, Egg Yolk, ParsleyAdd 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.Folding in Egg WhitesFold the whipped egg whites into the vegetable mixture.Vegetable Fritters on the Grill 1Heat 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:Squeezing Lemon Juice into SauceCombine 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.  Sour Cream, Egg Yolk, Honey, Parsley, Garlic Powder, Olive Oil, Salt and PepperWhisk or stir until smooth and well combined.  Make ahead, cover and refrigerate if neededveggie-fritters-stacked-on-top-eachother-dulup


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.

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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  1. I absolutely adore savory pancakes. And they’re so fun to create! And I remember my kids liking them a lot, which was a great way to sneak in veggies! These are so pretty.

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