These veggie and cheese fritters make perfect toddler finger food, and you’ll enjoy them too.
2 cups shredded zucchini
2 cups shredded yams (peeled first)
1 cup shredded cheddar cheese
2 eggs
1/4 cup breadcrumbs
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp Mrs Dash original blend
Squeeze zucchini in paper towel to remove any excess moisture. Stir all ingredients together in a large bowl. Scoop 1/4 cup mounds of mixture onto a pancake griddle or frying pan and flatten into patties. Flip when they begin to brown and cook the other side until browned. You can also bake on a well greased baking sheet at 425F for about 12-15 minutes on each side, or until browned.
Cole used to adore these patties when he was about a year old. I would make a batch and freeze them in between sheets of wax paper so I could easily defrost them as needed for a quick and healthy meal for my little guy. I hadn’t made them for ages, so I thought I’d give them a try again. Well, Cole’s tastes have clearly changed since he was a toddler, because now he hates these things! He decided he didn’t want to eat them as soon as he looked at them, but I told him he had to at least try one bite to know if he liked it or not. He finally put some in his mouth and, well, let’s just say it didn’t stay in his mouth. I didn’t make him eat any more of it. Bennett’s reaction wasn’t much better. He came to the table, took one very long and suspicious look at the fritters, then walked away. I just don’t get it because I thought these were delicious, and I don’t even like zucchini. I do love yams and cheese though, so that’s what I enjoyed about these fritters. If you aren’t as crazy about yams as I am, you can use carrots and/or potatoes instead. I often made them with a combination of carrots and potatoes when I didn’t have any yams handy and they were just as good. I’ve also cooked these in a frying pan with a little oil, and they turn out great that way. It just requires watching them a little more closely than I have time for nowadays, so I often do the baked version now, even though I think the fried way yields better results.
And now here’s my menu plan for this week.
Tuesday: Leftovers
Wednesday: Lazy Chicken Pot Pie
Thursday: Squaghetti and Meat Sauce
Friday: Perogies and Turkey Kielbasa
Saturday: eating out
Sunday: Fusili with Veggies and Turkey Kielbasa
Monday: Southwest Crockpot Chicken
Food and Whine 
These look great!
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Hi Megan,I just wanted to let you know how much I enjoy your site and the recipes you post. I can’t remember exactly how I originally stumbled upon your blog, but it is now one I check on a regular basis. I love your healthy approach and the interesting variety of recipes you try with your family is an inspiration to me. You’ve given me lots of great ideas! My husband and I are expecting our first baby in September, so I look forward to the challenge of learning to cook for more than two. Anyway, thanks so much for your great site and all the inspiration!:) Jenna
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Thanks Jenna for the nice comment. Congrats on your baby on the way! Both my boys are September babies as well.
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I just wanted to let you know that I featured these on my “What I Bookmarked This Week” post today. You can stop by and grab a button if you want.Daniellehttp://mostlyfoodandcrafts.blogspot.com/2011/03/what-i-bookmarked-this-week_19.html
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I love fritters and these ones sound particularly delicious! I’ll have to try them out. I just read your “about me” page and love your story about how you met your husband! That’s how I met my husband too, though it wasn’t through gaming it was through online journals/blogs. It’s nice to meet another Vancouver blogger. 🙂
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Yum! These look amazing. I love that they are baked and not fried since I always seem to mess up the fried variety.
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These look wonderful!
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I made these tonight and they were a HUGE hit. My husband adored them and my 16 month old gobbled them up too. I made a yogurt/dill/lemon sauce to dip them in. YUM!
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These are a new favorite in our household. We made them for lunch and loved them so much we’re having them again for dinner.We made a sriracha mayo to dip ours in and it was an awesome combination of flavors.
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with zucchini abundant … just made these for breakfast and they were delicious. this recipe is a keeper!!
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