Zucchini & Corn Fritters

Ingredients

• 1 medium zucchini (grated, moisture squeezed out)
• 3 tablespoons corn kernels (canned, drained)
• 1 egg
• 3 tablespoons plain flour
• 1 teaspoon olive oil

Method

1. 01

   Grate zucchini and squeeze out all moisture in a clean cloth. Place in a bowl.

2. 02

   Add corn kernels, egg, and flour to the bowl and mix until a thick batter forms.

3. 03

   Heat olive oil in a non-stick pan over medium-low heat.

4. 04

   Drop spoonfuls of batter into the pan and flatten slightly to form small rounds. Cook 3–4 minutes per side until golden and cooked through.

5. 05

   Drain on paper towel and cool completely before serving.

How to offer

Place fritters flat on the high chair tray. Always supervise baby during feeding. At 9 months, cut fritters into halves or quarters for easier pincer grasp practice. Ensure the centre is fully cooked before serving.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze for up to 1 month. Reheat in oven at 170°C until warmed through.

Nutrition note

Beta-carotene, which is abundant in zucchini, is converted by our bodies into vitamin A, which strengthens our immune systems and maintains our vision. Contains fiber, vitamin C, and B vitamins along with antioxidants. Minerals including manganese, copper, and potassium are also found in it. Due to the water and fiber content, it may soften stools and ease constipation.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer