Easy Vegan Vegetable Fritters for Toddlers (BLW-Friendly & No Waste)

The other day, I had a dear friend visiting, and we got into a conversation about food waste — especially how much families throw away without even realising it. That led me down a little rabbit hole… and I was honestly shocked to learn that in the UK, the average household wastes around £470 worth of food every year!

Now, as a parent, that hit differently.

Because it’s not just about money, it’s about what we teach our children. The habits we build around food, how we value it, and how we use what we have.

I am very lucky as I grew up in a family where wasting food simply wasn’t a thing. Everything had a purpose. Leftovers became new meals, and nothing was ever “just thrown away.” And now, with a toddler of my own, I find myself coming back to those values more than ever.

But let’s be real, family life is busy. Veggies get forgotten in the fridge, plans change, and suddenly you’re left with random bits you don’t know what to do with.

That’s exactly how these vegetable fritters were born. A couple of zucchinis that had seen better days, a few small potatoes, some leftover carrots… and voilà, we had a meal that the whole family enjoyed. And yes, we ate them straight out of the pan while they were still hot because they are soooo freakn good 😋

What Are Vegetable Fritters?

Vegetable fritters are small pan-fried patties made from grated vegetables, flour, and simple ingredients that bind everything together. They’re a great way to use up leftover vegetables while creating a nutritious and satisfying meal.

Why You’ll Love This Recipe

• Quick and easy — perfect for busy family days
• Reduces food waste — teaches little ones to value food
• Healthy ingredients — full of plant-based nutrients for growing bodies
• Toddler friendly — soft inside, crispy outside, easy to hold

Ingredients

This recipe is all about using what you already have at home — perfect for those “what do I cook?” moments at the end of the week.

Zucchini (Courgette)

Zucchini adds moisture and a soft texture to the fritters, helping them stay tender on the inside. It’s a great way to use up those slightly forgotten ones in the fridge while adding fibre and gentle nutrients for little ones.

Potatoes

Potatoes help bind the fritters naturally and give them a comforting, soft centre with crispy edges. They’re a great source of energy for toddlers and make the fritters more filling.

Carrots

Carrots bring natural sweetness and a beautiful colour to the fritters. They’re rich in vitamin A, which supports your toddler’s vision and immune system.

Chickpea Flour (Gram Flour)

Chickpea flour acts as a natural binder, replacing eggs while adding plant-based protein, fibre, and important nutrients like iron. It helps hold everything together perfectly.

Oil

A small amount of oil is used in the batter to add moisture and improve texture. Additional oil or vegan butter is used for frying to create that golden, crispy outside.

Vegetable Liquid (from squeezed veggies + water or broth)

The liquid squeezed from the grated vegetables is full of flavour and nutrients — using it in the batter reduces waste and enhances the taste. You can top it up with water or vegetable broth if needed.

Vegan Butter or Extra Oil (for frying)

Used for frying, this helps create a crispy, golden crust on the fritters while keeping the inside soft and delicious.

Any Vegetables You Have on Hand

This recipe is incredibly flexible, so feel free to use whatever vegetables you have in your fridge. It’s perfect for using up leftovers and reducing food waste. The best vegetables for this recipe are ones that can be grated (like sweet potato, parsnip, broccoli stems, or beetroot) and that release some moisture to help bind the mixture. If using more watery vegetables, make sure to squeeze out the excess liquid before cooking to keep the fritters nice and crispy.

How To Make No-Waste Vegetable Fritters

Prep your veggies

Grate all the vegetables and squeeze out the excess liquid using a cheesecloth or clean kitchen towel. Keep the liquid — you’ll use it!

Make the batter

Sieve the chickpea flour to avoid lumps, then mix it with the vegetable liquid (plus extra water or broth if needed). Stir until smooth.

Combine

Add the grated vegetables into the batter and mix well until everything is evenly coated.

Cook

Heat oil or vegan butter in a pan over medium-high heat. Fry small portions, flattening them gently, for 4–5 minutes on each side until golden and crispy.

Serve

Serve with your favourite high-protein dip — perfect for little ones too!

Variations

This vegetable fritter recipe is very flexible and can be adapted depending on what you have at home:

• Use sweet potato instead of regular potatoes
• Add herbs like parsley or coriander
• Make them gluten-free with alternative flours
• Add spices like cumin or paprika for extra flavour
• Use different vegetables like broccoli stems, beetroot, or peas

Tips For Toddlers

1. Make them nice and soft — for younger toddlers, cook the fritters slightly longer on a lower heat so they stay soft on the inside and easier to chew.
2. Cut into age-appropriate shapes — slice into strips or small bite-sized pieces, perfect for little hands and great for baby-led weaning.
3. Go easy on the salt — skip added salt if serving to babies under 12 months. The natural flavour from the veggies is more than enough.
4. Add a dip for extra fun — toddlers love to dip! Serve with hummus, plant-based yogurt, or your favourite high-protein dip.
5. Make them ahead for busy days — great for meal prep. Having them ready in the fridge means a quick, healthy option whenever hunger hits.
6. Perfect for on-the-go — pack them into lunchboxes or take them out as a snack. They taste just as good cold and are easy to handle.
7. Let them explore — serve alongside a few different dips or veggies and let your toddler choose. It encourages independence and makes mealtime more fun.

Storage

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat in a pan to keep them crispy.

Freezer

Freeze in batches with baking paper between layers for easy meals later. Reheat straight from frozen in a pan over medium heat.

Serve With

• A high-protein dip like hummus or plant-based yogurt
• A simple green salad on the side
• Soft pita bread or wraps
• Roasted tomatoes or steamed broccoli
• Or pair with my Iron-Rich Vegan Burger Patty for a hearty plant-based family dinner.