These beetroot fritters is a delicious, healthy combination of grated veggies, flour, egg and seasonings formed into patties – soft inside and with a golden brown crust. Savory kid-friendly vegetable fritters suitable for toddlers, baby led weaning (at 7-9 months) and even the entire family. They are great as a snack in the lunchbox or served as part of the main meal or side dish.
Kids seem to love finger foods, and this is a great way to get your children to accept new veggies. Since beetroot might not be appealing at first, you can start with some sweet potato fritters or maybe some cauliflower nuggets.
If feeling adventurous or if your toddler is already accustomed to beetroot taste, these beet fritters are going to be hit!
How To Make Beet Fritters
These beetroot patties fritters are pretty easy to make.
- First you need to prepare your veggies/ fruit by washing, peeling and grating.
- Then squeeze out the liquid with a cheese cloth. This will help with texture and flipping process.
- Then add the rest of ingredients (egg, flour, seasonings);
- Toss to combine everything.
Frying: Heat 1/2 tbsp of oil in a frying pan over medium heat (preferably nonstick).
- Form small balls (about 2 tablespoons of mixture) into your hand.
- Then drop to the pan and flatten with a flat spatula.
- Let the beet fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the beetroot patties and cook until browned on the other side.
- Transfer the fritters to a cooling rack and cook the rest of the mixture. You’ll get about 19 fritters (2.5 inch).
You can serve the fritters with a dip, as part of a lunch or snack. If your kids really enjoyed them, then you could also pop the leftovers into kids lunch box the next day.
- Store – for up to 3-4 days refrigerated or freeze for up to 3 months. To keep them separate, freeze on a tray first for an hour, once frozen transfer to a container.
- To reheat frozen fritters: place them on a parchment paper-lined baking sheet and heat in a 400°F oven until warmed through and crisp again, about 10 to 15 minutes
More Veggie Finger Foods
Beet Fritters / Patties/ Latkes
- 2 medium beetroots (grated)
- 1 large potato (grated)
- 1/2 medium onion (grated)
- 1/2 medium tart apple (grated)
- 2 large eggs
- 2½ tbsp flour (see notes)
- 3/4 tsp sea salt
- 3 tbsp avocado oil (to coat the pan)
- In a large bowl grate the beetroot, potato, onion and apple.
- Using a thin towel or milk bag, squeeze the vegetables, to remove excess liquid before adding them back to the bowl. It will stain your bag and hands, but this will help with crispiness.
- Add the remaining ingredients and toss to combine.
- Heat the oil in a frying pan, preferably nonstick, over medium heat.
- Form small balls ( about 2 tablespoons of mixture) into your hand and then drop to the pan and flatten with a flat spatula.
- Let the beet fritters cook undisturbed until browned on the bottom, 2 to 3 minutes.
- Flip the beetroot patties with a spatula and cook until browned on the other side.
- Transfer the fritters to a cooling rack and cook the rest of the mixture. You'll get about 19 fritters (2.5 inch).
- As flour substitute you can use a grounds oats, a gluten free flour mix or an individual whole grain gluten free flour.
- Grain free: grain free flour alternatives that you can use: arrowroot, cassava, tapioca, almond, tigernut.
- Make sure the apple is tart – the sourness helps balancing out the earthiness of beets.
- Store – for up to 3-4 days refrigerated or freeze for up to 3 months.
- To reheat frozen fritters: place them on a parchment paper-lined baking sheet and heat in a 400°F oven until warmed through and crisp again, about 10 to 15 minutes.
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