I have normal kids.
Like most kids, they don’t like eating their vegetables.
Especially the three year old.
And like most mums, I’m getting pretty good at sneaking vegetables in.
I do have a few vegetarian meals that the kids will eat and fritters are one of those dishes.
Maybe it’s because the vegetables are grated. I don’t know why, but my children can do vegetables without all the moaning and complaining if they’re grated. And that must be a common thing as the Vegie Smugglers book is practically founded on grated vegetables.
But these fritters aren’t just for kids.
With the herbs and the garlic, they also make a very adult meal.
But still a very cheap and healthy meal!
Save time by not peeling the sweet potato – sweet potato skin is delicious and very nutritious.
I like to use Panko breadcrumbs to bind the fritters. Most recipes use flour, but the breadcrumbs give the fritters a crisp texture, rather than the traditional fluffy pancake texture. For a gluten-free alternative, almond meal also works well.
We often like to ‘load’ our fritters with a dollop of sour cream and some fresh toppings like chopped avocado, chopped fresh tomato, fresh coriander and for me – I like things a little fiery – some jalapeno peppers.
- 3 medium zucchini, grated
- 2 small sweet potato, grated
- 2 small green onions (shallots), finely chopped
- 2 small garlic cloves, crushed
- 1 tsp. herbs according to taste (we like thyme or oregano or mixed herbs)
- 1/4 cup fresh Parmesan cheese, grated
- 1 egg
- 1/4 cup of breadcrumbs
- olive oil, for frying
- Heat oil in fry pan over medium hot heat.
- Squeeze the extra liquid out of the grated zucchini and sweet potato and place in a bowl.
- Add all other ingredients and mix well to combine.
- Place spoonfuls of the mixture into the hot pan and fry on each side until golden.
- Serve hot with your favourite toppings.