A great little finger food for weaning hands. Easy to make & oven baked. These are ideal for lunching & snacking. Delicious served either hot or cold, with veggie fingers on the side. Also just as tasty when made with carrots instead of zucchini.

Ingredients

  • 1 Cup Zucchini/Courgette (grated)
  • 1 Cup Potatoes (grated)
  • 6 tbsp Flour
  • 1 Tsp Onion Powder
  • 1 tsp Garlic Puree
  • 1/2 Tsp Mild Chilli Powder
  • 1 Egg

Method

  1. Place the grated Zucchini & Potato into your palm (palm full at a time) & squeeze excess water from the veggies.
  2. Once grated veg is squeezed place into a bowl with all other ingredients & mix together.
  3. Split mix into equal portions, makes roughly 12 mini Fritters.
  4. Shape into discs around 1cm thick.
  5. Place Fritters onto a lined and oiled baking tray.
  6. Bake in the oven on 180c for 20-25 mins, turning part way through.

Method

  1. Place the grated Zucchini & Potato into your palm (palm full at a time) & squeeze excess water from the veggies.
  2. Once grated veg is squeezed place into a bowl with all other ingredients & mix together.
  3. Split mix into equal portions, makes roughly 12 mini Fritters.
  4. Shape into discs around 1cm thick.
  5. Place Fritters onto a lined and oiled baking tray.
  6. Bake in the oven on 180c for 20-25 mins, turning part way through.
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