Cheddar vegetable fritters recipe for babies (Egg-Free, from 18 Months)

Today, we will be making small vegetable fritters for babies, with a delicious addition of cheddar cheese! Does your baby love to eat with their fingers? This recipe is perfect for them 😉

Cheddar vegetable fritters for babies (Egg-Free, from 18 Months)

I’ve decided to use seasonal vegetables: cauliflower and carrots. Cauliflower is mild in flavor, while carrots add a touch of sweetness. Both vegetables complement each other well. I’ve chosen to incorporate cheddar cheese for its vibrant orange color, and it’s a cheese that is generally loved by children.

We’ll add a bit of chives for a fresh herbal twist (you can also use parsley, for example, it works just as well!).

Then, we’ll use yogurt as a substitute for eggs in the recipe, which will also serve as a binding agent. Flour will prevent the filling from being too moist, allowing us to shape beautiful and sturdy patties.

These fritters can be served in the evening with starches, other vegetables, or during lunch with meat, fish, or even eggs if there is no intolerance!

I’ve indicated 18 months as the age because children usually handle this type of food easily at this stage. If your baby is younger (12 months) and comfortable with these textures, you can offer them, but always under supervision, of course.

Here’s what you’ll need to make this Cheddar vegetable fritters recipe for babies (egg-free, from 18 months, makes approximately 10 fritters of around 35g (approximately 1.2 ounce)):

We’ll start by cutting the cauliflower into florets, removing the thicker stems.

Then, we’ll slice the carrot into approximately 5mm thick slices.

We’ll pre-cook the vegetables by steaming them to ensure they are not too raw in the patties. Steam them for 6 minutes!

Once the vegetables are cooked, we’ll blend them. Place the vegetables in a small blender and pulse until they are finely chopped, resembling a vegetable couscous rather than a puree.

Transfer the blended vegetables to a bowl and add the chives. I’ve used frozen chopped chives, but you can use fresh ones or replace them with another aromatic herb!

Mix well, then add the shredded cheddar cheese (blend it in the same way as the vegetables).

Next, add the flour.

Then, add half of the yogurt.

Mix everything together until well combined.

The filling may appear quite moist, but that’s normal. Once it is fully coated with breadcrumbs, we will be able to shape beautiful patties.

Now, it’s time for shaping… We’ll be able to make 10 lovely patties (more or less, as desired). Take a small amount of the filling in the palm of your hand, form a ball, and place it in a container filled with breadcrumbs, making sure to coat the entire surface of the ball with breadcrumbs.

Using your hands, shape the ball into a patty. Place the patty on a cutting board to finish shaping.

Repeat the process for the remaining patties!

Once all the patties are formed, heat a little neutral oil (canola, sunflower, etc.) in a pan, and place the patties in the pan. Cook them over medium heat for 4 minutes on each side.

The fritters are cooked! Place them on a paper towel to absorb any excess oil and let them cool for a few moments.

I personally cooked 5 small patties and froze the rest. Keep in mind that frozen patties will require a longer cooking time.

As I mentioned earlier, serve them with other vegetables, starches, meat, fish, or eggs… the choice is yours!

Our Cheddar vegetable fritters for babies recipe (Egg-Free, from 18 Months) is now complete, and your baby (and the whole family ;)) can enjoy a delicious meal.

Bon appétit, baby!

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