Savory Squash Fritters (Toddler Friendly)
One of the challenges my youngest gives me is his so-so feelings about veggies. He will absolutely choose bread over a veggie any day (and I kind of don’t blame him). In my attempt to feed him nutrients, I have come up with a few recipes that seem to do a pretty good job of encouraging him to eat the veggies. One of them being these savory squash fritters. Honestly, they’re so good I like them too. They’re perfect for a healthier snack option or go great with most dinners.
One of the things I love most about this recipe is that I can make it with frozen squash very quickly. This saves me the hassle of buying and cubing a big butternut squash and then wondering what to do with the leftovers. I keep a package of the frozen stuff in the freezer and just pull it out and steam it when I need a veggie win. You can absolutely use fresh if you have it or prefer, but if not then don’t even worry about it because frozen works just as well.
The seasonings in this are subtle enough that they aren’t overpowering for little tastebuds but still add a delicious flavor. Feel free to use as little or as much salt as you prefer. These fritters taste just as good the next day re-heated in the microwave or toaster oven as well.
Savory Squash Fritters (Toddler Friendly)
These fritters are perfect for toddlers and grown ups alike!
Ingredients
- 12 oz Butternut squash (steamed and mashed)
- 1 Egg
- 1/2 Cup Panko
- 1/8 Teaspoon Cumin
- 1/2 Teaspoon Adobo seasoning
- 2 Tablespoons Flour (1/1 Gluten-Free blend works too)
- 2 Tablespoons Water
- Olive Oil
- Salt to taste
Instructions
- Mash butternut squash until you get a mostly mashed consistency, it doesn't need to be pureed. In a large bowl, mix butternut squash, egg, Panko, cumin, adobo seasoning, flour, water and salt to taste (for toddlers I usually use only a small pinch so it is not too salty). You should have a thick batter.
- In a non-stick pan, heat a small amount of olive oil in pan (or use oil spray if preferred) over medium heat. Add a large spoonful of batter to the pan once preheated and flatten batter out into round pancakes using back of spoon. Once golden brown, flip and cook the other side. Lower heat if cooking browning too quickly. Serve warm plain or with sour cream.
