It’s easy for all of us to have expectations of what certain types of foods taste like and sometimes that can limit us from trying something that we might actually enjoy! I have a hard time getting my family to eat vegetables sometimes. I try best to hide them in foods that I make. We even have a rule:
I won’t say what is in something until you try it and decide what you think.
Changing what a food looks like might just be the trick to getting those picky eaters to try something new. Here are three of my favorite recipes for fritters that are always a huge hit with my family…..even the veggie haters!
Some tips for making these turn out perfect:
- Squeeze out as much liquid as possible before mixing. I have found the easiest way to do this is with a big piece of cheese cloth, but a dish towel, or even a sieve will work
- Cook whatever you can ahead of time (quinoa or spaghetti squash) – I use a slow cooker or instant pot to cook my squash
- Use chicken broth or veggie broth when making the quinoa to add some extra flavor
- Make sure your skillet is VERY hot before you try to add in the batter
The BEST news is that these can be made in large batches and then FROZEN! You wouldn’t believe how excited Papa Bear was when he discovered a batch of fritters hiding in the freezer.
Feel free to experiment with other veggies in these recipes as well!
Spaghetti Squash, Quinoa and Parmesan Fritters
- 2 eggs
- 2/3 cup flour
- 2 cups spaghetti squash cooked and liquid squeezed out
- 2 cups quinoa cooked
- 1/2 cup Parmesan cheese shredded
- 1/4 cup spinach fresh finely chopped
- 1/2 teaspoon salt
- 2 green onions chopped
- sour cream or greek yogurt
- In a large bowl, beat 2 eggs.
- Add flour and continue beating for about 30 seconds to combine.
- In the same bowl, add spaghetti squash, quinoa, Parmesan cheese, finely chopped spinach, and 1/2 teaspoon of salt.
- Mix very well until all the mixture has uniform consistency.
- Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away.
- Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet.
- Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium.
- Flip fritters over and cook 1-2 more minutes. (When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping.)
- Turn off the heat and let the fritters sit in the skillet (uncovered for 2-3 more minutes - check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately).
- Serve as is or top with the dollop of sour cream or greek yogurt and chopped green onions
Cheesy, Baked Zucchini Bites
- 1 1/2 cups shredded zucchini no need to peel zucchini
- 1 large egg lightly beaten
- 1/4 - 1/2 cup shredded sharp cheddar cheese or other cheese of choice
- 1/4 cup bread crumbs
- 1/4 teaspoon dried basil or 1-2 teaspoons fresh
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat the oven to 425 degrees Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.
- Place the shredded zucchini in a clean kitchen towel or cheese cloth and wring out all the excess water over the sink until the zucchini is really dry. You should have a little over 1 cup after squeezing out the water (if you have a scale, you'll want about 6 ounces of zucchini that's been squeezed dry).
- Mix zucchini and remaining ingredients in a medium bowl until combined.
- Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
- Bake for 16-20 minutes until the edges are golden.
Spinach & Quinoa Cakes
- 3 cups quinoa cooked
- 3 eggs
- 1/2 teaspoon salt
- 2 tablespoons parsley minced
- 2 cloves garlic minced
- 1 large carrot peeled and shredded
- 4 green onions diced
- 1 cup frozen chopped spinach thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1-2 cups whole wheat panko breadcrumbs
- 2 tablespoons avocado or olive oil
- Combine all ingredients, except the oil, in a medium mixing bowl until well mixed, adding in more breadcrumbs if necessary to achieve a mixture that will hold its shape when formed into cakes.
- Let the mixture rest for 5-10 minutes to allow melding.
- Heat the oil in a large skillet over medium-high heat.
- Form the mixture into small patties (about 2″ widand, working in batches, cook cakes in heated skillet for two minutes on one side, flip and cook for an additional two minutes, or until both sides are golden brown.
- Let cakes cool on paper towels.
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