• Farmers Market Fritters


These veggie-packed fritters are a fun finger food that kids love. They are an approachable way to get a complete farmers market meal on the table. They are customizable too, use whatever vegetables you like – corn, chopped peppers, shredded sweet potatoes, and many more work great in these as well. Kids will love helping you grate the vegetables, mixing all the ingredients together, and scooping the batter.

This recipe comes from our 2020 nutrition intern Grace Befort’s Family Friendly Cooking series. Get your kids excited about local produce and healthy food with these recipes perfect for all ages! Combine family time, fun and food as you and your little chefs make delicious, veggie-packed recipes together. Your kids will love eating their own creations, and you’ll love feeding them healthy, local produce.

Makes about 8 medium fritters. Serve with dipping sauce of your choice. They are great with a variety of dips such as yogurt, sour cream, soy sauce and even ketchup!

Farmers Market Fritters

By MCFM Nutrition Interns


  • 2 cups shredded zucchini (about 2 medium-large zucchini)
  • 1 ½ cup shredded carrots (about 3 carrots) ½ cup scallions, chopped
  • 1 egg
  • 1 cup all-purpose flour from Sunrise Flour Mill or Baker’s Field Flour and Bread
  • 3 Tablespoons olive oil, plus more for cooking
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder


Shred zucchini. Place shredded zucchini in a strainer over the sink and sprinkle with salt. Let sit for 10 minutes, and then press down with paper towels to remove excess moisture. Shred carrots and chop scallions. In a medium bowl, mix all ingredients together until combined.

Heat 1 tablespoon of olive oil in a pan over medium-high heat. Spoon ⅓ cup of batter onto pan and press down with spatula to flatten. Cook for about 2 minutes on each side, and repeat with remaining batter until all fritters are cooked.

Store in an airtight container in the refrigerator and reheat on the stove. To freeze leftovers, stack the pancakes between layers of parchment paper and store in a resealable plastic bag for up to 3 months.

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