Veggie Fritters – the golden secret to eating greens?

I really don’t know why it took me this long to try this with my 2 year old (who seems to think anything green on his plate has been placed there by an evil robotic Postman Pat).

It was a true “mwah ha ha, I’ve discovered the golden secret” lightbulb moment when I was just about to knowingly waste even more peas and sweetcorn by even DARING to put them on his plate, with extreme wishful thinking that today he may just surprise me by eating them rather than throw them across the table…

So here you go: cheap, simple and quick pea & sweetcorn fritters:

Golden Veggie Fritters  

Plain flour


Peas / Sweetcorn (any veg really)

Vegetable/sunflower oil for frying


1. Mix some plain flour with water to get a smooth, quite runny, batter. (I think I used around 4 tablespoons of flour to 4 tablespoons of water) 

2. Drop the raw veggies (I even used frozen ones and just ran them under the cold tap first) into the batter mixture – around two handfuls should be just about right to ensure all the veggies are covered with not too much batter (get the ratio right).

batter mixture 
3. Heat up some oil in a deep enough pan, to ensure its’ hot enough – just drop a bit of batter in and if it rises to the top it’s ready.

4. Drop spoonfuls of the mixture into the pan one at a time, carefully making sure you create lots of little fritters that don’t get stuck together. I had to do lots of batches of 3-4 to cook them.


5. You’ll know they are ready when the fritters start turning golden brown, and make sure they don’t overcook and go dark brown.

6. Put them on kitchen roll to soak up any excess oil, and serve them with a sauce or dip – my boy loves tomato ketchup (50% less sugar) or mayonnaise.

And finally, proof of a rather Kodak moment in this household – he ate some veg! Hoorah!

Veggie Fritter Lover 
Do you have any tricks up your sleeve for disguising vegetables or convincing your little ones to eat them? I know I can’t do fritters EVERY day…

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Hannah Stephen

aka Mummy Macaroni
Hannah set up Mummy Macaroni after becoming pregnant for the first time in 2012. With a background in digital marketing, Hannah is now using her knowledge of the online world to write this blog about her best interests - veggie/pescetarian food, parenthood and life in Warwickshire!

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