Two of my children really enjoy fried food. I think it would be safe to say that a lot of kids do. So naturally they could gravitate to fried food that works against their health – chicken nuggets, chips etc. So wouldn’t
it be wonderful to find a food that matches a child’s craving for something fried yet contains all the goodness of multiple vegetables?
Zucchini and Cauliflower Fritters may just be the answer!
While I was making these, my 10 year old daughter appeared at my elbow and said ‘Wow! That looks yum!’ And do you know what, she ate all her fritters at dinner AND asked for more for lunch the next day! If I can get my daughter to eat two of the vegetables she would usually refuse simply by lightly frying them in a fritter, I call that success! How nice it is to be able to teach healthy eating habits. It is so great to develop those taste buds for beautiful vegetables.
The Health Benefits
These fritters are light and delicious and full of goodness. As well as zucchini and cauliflower I included peas and shallots as well as parsley and dill so there is plenty of green included. Zucchini is rich in vitamin A and so good for eye health. Cauliflower is high in fiber and rich in vitamin B. Vitamin B helps manage energy levels, good digestion and cell development. Peas are rich in potassium and fiber and super good
for heart health.
How to Serve
I also included parmesan cheese and ricotta cheese for flavor, texture and protein. I included eggs to bind the fritters and for protein. These Zucchini and Cauliflower Fritters are very similar to my Crispy Vegetable Fritters and every bit as delicious. On the evening we had them for dinner I served them with a lemon and parsley yogurt dressing. This was just the juice of half a lemon, a few tablespoons of chopped parsley leaves mixed with a cup of Greek yogurt. I also offered a wedge of lemon and a salad. It was perfect and extremely satisfying. This is also a great meal for meat-less Mondays or for any dinner you want to go plant based.
Fritter Ingredients:
- 3 zucchinis, grated
- 1/2 head cauliflower, finely chopped
- 1 cup peas, frozen
- 1 bunch shallots, finely sliced
- 1 bunch dill, chopped
- 1/2 cup parsley leaves, chopped
- 1 cup parmesan cheese, grated
- 6 oz smooth ricotta cheese
- 3 eggs, beaten
- 1/2 cup wholemeal flour
- salt and pepper to taste
- oil for shallow frying
Yogurt Dip:
- 1 cup greek yogurt
- juice from 1/2 lemon
- 2 Tbsp chopped parsley
Directions:
- Combine all fritter ingredients apart from the oil in a large bowl. Mix well.
- Heat enough oil to cover the bottom of a frying pan. I use an electric frying pan but any large pan will do. The oil needs to be quite hot.
- Drop a tablespoon of mixture in the pan and continue until there are about 6 or so spoonfuls cooking depending on the size of your pan. Don’t crowd the pan.
- Lightly fry the fritters until they are golden and firm then turn – this will be a couple of minutes each side.
- Keep cooked fritters warm in an oven set to about 100°C. Serve with your favorite dressing like lemon, parsley, and yogurt and a delicious salad.
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