My responsibility for another human has changed what I cook and how I cook it. In the first year of a child’s life there are so many limitations and rules to follow regarding diet, depending on what guide book you’re reading; when babies can consume eggs, cow’s milk, and peanut butter all seem to vary. And, I can assure you, if you ever ask your parents or grandparents for advice, their input will seem far more relaxed than anything the pediatrician would agree to. Concerns about your baby having peanut butter before age one quickly disappear when you learned you survived teething pain thanks to a dab of whiskey on the gums.
Our toddler is going through a growth spurt, so I’ve moved from asking “What is he allowed to eat?” to “How much is too much?” And while I’m glad he’s not all that picky, I do want to make sure he’s getting enough of all the right things. Several times in the past few weeks I’ve noticed, about five minutes shy of dinner being served, that there are no green vegetables in the meal I’ve prepared; luckily, I’ve had frozen peas or green beans on hand to save the day.
In the instances, though, that I might not have an inventory of easily prepared healthy sides, I’ve found a recipe that can be a versatile way to incorporate vegetables into a meal. This version of vegetable fritters is full of zucchini and carrots, but you could easily substitute chopped broccoli, spinach, or even sweet potatoes. They go with just about anything and a large batch could be frozen for those moments you forget to include a food group with dinner. Best of all, they’ve been highly approved by both toddlers and adults.
Vegetable Fritters
1 cup shredded carrots
1 cup shredded zucchini
½ cup shredded onion
2 eggs
½ cup milk
¼ cup grated Parmesan cheese
¼ cup flour
½ teaspoon paprika
Preferred cooking oil (I used coconut oil)
Toss vegetables together in a bowl and set aside. In a large mixing bowl, whisk together eggs and milk. Mix in flour, cheese, and paprika. Combine vegetables with batter until evenly coated. In a large saute pan, heat oil over medium heat. Drop the vegetable batter by the ¼ cup and cook evenly on both sides, until golden brown. Remove to a paper towel-lined plate to absorb cooking oil, and serve warm.
