Zucchini for picky kids

[Anonymous]

OP here Fritters FTW tonight. We had to call them pancakes, and offered tzatziki as dip, and he ate them. We are gradually working towards veggie options with our oldest, our toddler eats them without a doubt. Kids will be kids. I don't want to create long term food issues.

[Anonymous]

BTW I haven't checked out any of PPs' fritter recipes, but I like corn and green things together in fritters. Corn and zucchini would be good.
(Or corn and green onion, corn and poblano, corn and parsley or marjoram or cilantro, corn and lima beans, corn and kale . . . .)

[Anonymous]

Anonymous wrote:BTW I haven't checked out any of PPs' fritter recipes, but I like corn and green things together in fritters. Corn and zucchini would be good.
(Or corn and green onion, corn and poblano, corn and parsley or marjoram or cilantro, corn and lima beans, corn and kale . . . .)

OP here, I adapted a recipe-- did zucchini (squeezed to get all the water out-- that seemed important in all my internet searches, shredded that with potatoes, corn, shredded carrots and some sautéed spinach left in the fridge, parley and oregano, added 1/8 cup of bread crumbs, an egg, and 1/4 cup of feta. Made into "pancakes" anticipating a toddler approach. Dredged atties in flour and "fried" in olive oil for two minutes on each side.

[Anonymous]

My 30 something your old picky eater will eat zucchini if I spiralize it and make spaghetti or Asian style "noodle" salad with it.

Go figure.

Fritters also work, but it think that's cheating for a grown up.

[Anonymous]

Anonymous wrote:BTW I haven't checked out any of PPs' fritter recipes, but I like corn and green things together in fritters. Corn and zucchini would be good.
(Or corn and green onion, corn and poblano, corn and parsley or marjoram or cilantro, corn and lima beans, corn and kale . . . .)

OP here, I adapted a recipe-- did zucchini (squeezed to get all the water out-- that seemed important in all my internet searches, shredded that with potatoes, corn, shredded carrots and some sautéed spinach left in the fridge, parley and oregano, added 1/8 cup of bread crumbs, an egg, and 1/4 cup of feta. Made into "pancakes" anticipating a toddler approach. Dredged atties in flour and "fried" in olive oil for two minutes on each side.

Rock on, OP. Those sound awesome. I'm not into feta, but other than that, I'm stealing your recipe.

[Anonymous]

Sounds great op! My toddler loves to help me make zucchini pancakes as well. My recipe uses carrots, onions, panko crumbs, eggs and old bay seasoning. I shred all the veggies in my food processor and use a salad spinner to get out the liquid.

[Anonymous]

Anonymous wrote:We use a tool (the Vegetti) to make zucchini noodles. 2-year-old LOVES them.

+1

Sometimes I toss them with pasta sauce (plain or meat). Other times with olive oil, garlic and a bunch of grated cheese on top. Or with sesame oil shredded carrots. Yum!

The key is to cook them very briefly in a bit of hot oil in a pan or wok. If you cook them too long (more than a few minutes), they get soft and soggy. They taste best when hot and crunchy.

You can use the Vegetti, a julianne slicer, or just a plain peeler to get strips that look like spaghetti.