Created by experts, Kids Eat in Color is the leading resource for families seeking evidence-based information and strategies on child nutrition and feeding.
Share
+
Fritters are always a hit in families–and these crispy, cheesy vegetable fritters are no different! Parents will love that they’re easy to make and store, and kids will love their crisp texture and cheesy flavor. This kid-friendly recipe is a winner all around!
Jeon, a Korean fritter or savory pancake, is often eaten as a snack or appetizer, and it served as inspiration for this vegetable fritter recipe. This version offers busy parents a bit of convenience by using frozen corn and peas instead of a mixture of freshly chopped or grated vegetables. Toasted sesame seeds and mozzarella cheese are tossed in the mix for extra protein and a boost of flavor. Avoiding eggs? These easy vegetarian fritters are made without eggs.
Easy-to-hold foods are a lifesaver for parents! Plus, what kid or toddler can resist a good crunch in their food? Fritters of all kinds tend to fly off the plate in many families–sometimes even just as they come out of the pan! Kids can eat them with their favorite dip or Greek yogurt.
These mixed veggie fritters are great for kids and parents because they’re a creative way to use leftover frozen veggies (which you probably have on hand). Fritters can also be a useful tool in getting toddlers or young children to eat hard-to-hold foods like peas and corn.
Corn-vegetable fritters can also be frozen for up to 3 months, so make a batch and freeze them to add to meals or your child’s lunchbox in a pinch.
Making these veggie fritters with frozen peas and corn is easy and takes about 20 minutes from start to finish. In the end, you’ll get 6-8 mixed vegetable fritters, about 3 servings.
First, you mix flour, starch, sesame seeds, salt and onion powder in a bowl along with defrosted frozen peas and corn. Add a couple tablespoons of water so the mixture gets sticky. Once sticky, mix in cheese.
Heat oil in a non-stick frying pan and cook fritter patties in oil with about ¼ cup of mixture per patty. Cook each patty on one side until it begins to hold its shape, then flip it over and cook on the back side until crisp and golden brown.
The leftovers keep well in the fridge for 3 to 4 days, so your family can come and grab a fun, homemade snack whenever they want!
These crispy corn and veggie fritters can be eaten cold, but if you’d like to reheat, place them in the oven or airfryer (which keeps them extra crispy) at 350 degrees F / 177 degrees C for a few minutes until warmed through. They’re also easy to warm up on a nonstick pan (with or without oil) and in the microwave for a minute or less.
What sides to have with fritters & how to serve them
Korean vegetable fritters would be great served with a soy dipping sauce on the side. Mix together soy sauce, rice vinegar and honey for a sweet and savory combination.
Prefer a creamy dip? These cheesy veggie fritters would also be delicious with a dollop of plain Greek yogurt on top or on the side.
Have a picky eater who is still learning to like peas?
If you have a selective eater, a fun, no-pressure food play activity could help them get more comfortable with new foods. Here’s an example of one activity to get picky eaters more comfortable with peas. Give your child frozen peas and ask them to construct a shape or spell out their name with the peas.
½cupshredded mozzarella cheese(W if shredded from block)
¼cupcooking oil
Instructions
In a bowl, combine flour, starch, toasted sesame seeds, salt, and onion powder. Add corn and peas to the bowl, and mix until the veggies are coated with flour.
Mix in water. The mixture will turn sticky.
Mix in mozzarella cheese.
Heat 2 Tbs. of oil in a non-stick pan over medium heat. Wet your hands with water, form about ¼ cup of mixture into a patty, and place it on the pan. Repeat with half of the mixture. Note: Wetting your hands with water helps prevent the mixture from sticking to your hands.
Flip over once the fritters hold their shape together and gently press down with a metal spatula. Cook until both sides are golden brown and crispy.
Repeat steps 4 and 5 with the remaining mixture.
Notes
To store, place the fritters in an airtight container once completely cooled. Refrigerate for up to 3 days.
To freeze, place a piece of parchment paper in between the fritters. Store in a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge when ready to eat.
To reheat, microwave for 45-60 seconds. Alternatively, place the fritters on a wire rack and reheat in a 350 degrees F / 177 degrees C oven until crispy. This option will take longer.
Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.
Did you make this recipe?Tag us with your recipe @kids.eat.in.color and follow for the best positive help for feeding babies, picky eaters, and all kids
About Kids Eat in Color
Created by experts, Kids Eat in Color is the leading resource for families seeking evidence-based information and strategies on child nutrition and feeding.
Hee Jee is the founder and blogger of White Blank Space. She grew up in South Korea and immigrated to the United States for graduate school. Currently, she lives in California with her husband, who is originally from Mexico, and their two daughters.
This free veggie exposure shopping list and menu planner will give you ideas for bringing more veggies into your home (AND help you get your little one closer to eating them!).
Fritters are always a hit in families–and these crispy, cheesy vegetable fritters are no different! Parents will love that they’re easy to make and store, and kids will love their crisp texture and cheesy flavor. This kid-friendly recipe is a winner all around!
Vegetable fritters recipe
Jeon, a Korean fritter or savory pancake, is often eaten as a snack or appetizer, and it served as inspiration for this vegetable fritter recipe. This version offers busy parents a bit of convenience by using frozen corn and peas instead of a mixture of freshly chopped or grated vegetables. Toasted sesame seeds and mozzarella cheese are tossed in the mix for extra protein and a boost of flavor. Avoiding eggs? These easy vegetarian fritters are made without eggs.
Related: Does your child refuse to eat corn? Read our guide to learn how to get your child to eat corn.
Easy fritters for kids
Easy-to-hold foods are a lifesaver for parents! Plus, what kid or toddler can resist a good crunch in their food? Fritters of all kinds tend to fly off the plate in many families–sometimes even just as they come out of the pan! Kids can eat them with their favorite dip or Greek yogurt.
These mixed veggie fritters are great for kids and parents because they’re a creative way to use leftover frozen veggies (which you probably have on hand). Fritters can also be a useful tool in getting toddlers or young children to eat hard-to-hold foods like peas and corn.
Corn-vegetable fritters can also be frozen for up to 3 months, so make a batch and freeze them to add to meals or your child’s lunchbox in a pinch.
Related: Read about our strategy for reversing picky eating.
How to make fritters
Making these veggie fritters with frozen peas and corn is easy and takes about 20 minutes from start to finish. In the end, you’ll get 6-8 mixed vegetable fritters, about 3 servings.
Related: Learn 6 ways to add calories to your child’s food.
How to store & reheat leftovers
The leftovers keep well in the fridge for 3 to 4 days, so your family can come and grab a fun, homemade snack whenever they want!
These crispy corn and veggie fritters can be eaten cold, but if you’d like to reheat, place them in the oven or airfryer (which keeps them extra crispy) at 350 degrees F / 177 degrees C for a few minutes until warmed through. They’re also easy to warm up on a nonstick pan (with or without oil) and in the microwave for a minute or less.
Related: Looking for more recipes with frozen corn? See our esquites recipe with frozen or canned corn.
What sides to have with fritters & how to serve them
Korean vegetable fritters would be great served with a soy dipping sauce on the side. Mix together soy sauce, rice vinegar and honey for a sweet and savory combination.
Prefer a creamy dip? These cheesy veggie fritters would also be delicious with a dollop of plain Greek yogurt on top or on the side.
Related: Need ideas for new dips? Get our easiest, most filling dips for kids.
Tips for making the best vegetable fritters for kids
Related: Got shredded zucchini? Make these easy zucchini fritters for kids.
Have a picky eater who is still learning to like peas?
If you have a selective eater, a fun, no-pressure food play activity could help them get more comfortable with new foods. Here’s an example of one activity to get picky eaters more comfortable with peas. Give your child frozen peas and ask them to construct a shape or spell out their name with the peas.
Related: Learn more about helping your child try peas.
Cheesy Vegetable Fritters with Frozen Peas & Corn
Ingredients
Instructions
Notes
Nutrition