These easy veggie nuggets are my kid’s all time favorite. My kids just love these so much! It’s packed with veggies and is meatless. It literally takes about 15 minutes to make and is great for lunches or snack. These veggie fritters are a healthier alternative to a chicken nugget because every bite has vegetables.
Hit the jump to recipe button if you’re in a rush.
Kid Approved. My kiddos started eating this since they were one years old. I have several variations of these, but this is my go to because it requires no steaming. This recipe came about because we were tired of roasted vegetables. I wanted the kids to have something bite size to eat, but packed with vegetables.
Great for New Eaters
These are so great for new young eaters as well. This is a great baby led weaning recipe. If you don’t know what that is, it’s simply a different way to introduce foods to children. Baby–led weaning means skipping spoon-feeding purees and letting babies feed themselves finger foods right from the start.
I made all kinds of versions of this. You can make a carrot nugget as well by adding some grated carrots. I feel like this method is a huge reason we don’t have super picky eaters. This is one of those baby led weaning recipes that is great for the whole family. As much as I love sauteing some zucchini with some lemon juice, my kiddos not so much. But this? We have a winner. They often request it as a snack and quite honestly, I’d rather give this than processed food.
Why You’ll Love This Zucchini Patties Recipe
- Protein Rich It has egg and cheese which gives this recipe a protein punch.
- Veggie Packed – Zucchini has many health benefits. It aids in digestion and lowers the risk of heart disease. It may also give your bones and thyroid a boost.
What are the ingredients in these Easy Veggie Nuggets
Zucchini – Sometimes known as squash is so rich with nutrients. This summer squash is a courgette and is actually considered a fruit botanically. It’s loaded with Vitamin A, Manganese, Vitamin C, Potassium, Magnesium, Vitamin K, Folate and Vitamin B6
Parmesan Cheese – This type of cheese is actually a little bit healthier than it’s cousins cheddar cheese or mozzarella. It’s a good source of protein and fat, but has a lot less fat than most cheeses. It’s also rich in vitamins and minerals like calcium, vitamin A, vitamins B6 and B12, phosphorus, zinc, and copper.
Egg – Eggs are a great way to get disease fighting nutrients in. You’ll pack in lutein and zeaxanthin. It also ay reduce the risk of macular degeneration, which causes blindness in the elderly. It’s also great for brain development. The egg in this recipe is used as a binder. You’ll need it so the patties will hold it’s shape.
Flour – APF or all purpose flour might get a bad rap for the carboyhydrate content, but most flour is actually enriched with a lot of vitamins and minerals.
How to Make Crispy Zucchini Fritter
First, grate your zucchini and remove excess moisture. You can can do this two ways. You can add salt and allow the moisture to release. Or you can simply use your hands and squeeze out excess water.
Next, mix beaten egg, parmesan cheese, flour and seasonings.
Once fully incorporated, grab a pan and add some olive oil or vegetable oil. You want the oil to cover the surface of the pan. This is not really meant to deep fry the nugget, but just enough oil to brown them nicely. You can a little more than below if you’re cooking multiple patties at a time, which in this case you will.
Next, use a cookie scooper to scoop out each nugget. You’ll want to place each scoop in the pan and then slowly shape the nugget into a nugget shape or round shape.
Cook in medium high heat on each side until nice and golden brown.
That’s it! Serve warm with ketchup or sour cream.
- Don’t forget to squeeze out the moisture from the zucchini after grating. I’ve forgotten before and you’ll end up with a mushy nugget.
- A cookie scoop will save you time and keep your hands clean.
- Vegetable options: you can also add in grated carrots, chopped spinach or scallions.
- Make a double batch and freeze these in an air tight container for a quick lunch or snack!
- Out of flour? You can also use bread crumbs for this recipe. The substitution amounts would be based on the type of bread crumbs you use but it should have somewhat of a pasty texture.
- This is not a gluten free recipe, but almond flour may work, that’s on my to do list to try soon.
- You may also use a flax egg, although the consistency may change a bit.
- Can you freeze zucchini patties?
- This recipe is best fresh. You may freeze these for a month or so. There are no preservatives, and the ingredients may break down over time.
- How long will these veggie fritters keep in the fridge?
- You can happily keep them in the fridge for 3 days.
- How do I reheat these zucchini fritters?
- Pop one for 45 seconds and they should turn out good as new. Careful though, don’t put it in for too long it will turn crispy.
or these Chicken Veggie Patties.
- 1/2 c. Parmesan cheese
- Salt and pepper
- 1/4 tsp. Garlic powder
- 1/2 cup flour
- 2 zucchini’s shredded
- 1 egg
- 3 tbs olive oil or vegetable oil
- Grate or shred your zucchini and remove excess moisture. You can either sprinkle some salt on it to remove moisture or simply use your hands and squeeze the juices out.
- Next in a bowl, mix shredded zucchini, parmesan cheese, salt and pepper, garlic powder, flour and egg. Combine until well incorporated.
- Then you'll want to add some oil into a pan. You want to put just enough oil to cover the surface for a shallow fry.
- Using a cookie scooper or a spoon, add the mixture onto the pan. If using a scooper, just scoop each individually and then use spoon to form your pattie or nugget shape.
- Brown on both sides
- Serve with ketchup, sour cream, or ranch dip.