These fritters are not only toddler approved, but my husband and I love to eat them too. They’re cheesy, full of flavor and have a subtle spice. They’re also packed with protein! My favorite part is the crispy cheesy edge of the fritter…my fellow cheese lovers know what I’m talking about! My 1-year-old can’t eat these fast enough these when I make them for her. They’re the perfect thing to serve to your babies, toddlers or your family.
Fritters are one of my go-to meals to make for my 1-year-old. My other fritter recipe is my Broccoli fritters. I love this cheesy potato and chickpea fritter recipe because I think all the ingredients just work so well together. I also love how easy it is to throw these together!
Jump to RecipeFor Littles
Fritters are a great thing to serve to your little ones for a number of reasons. First, they are easily mushable in the mouth, so they are good for babies just starting solids. Secondly, you can sneak veggies, protein and spices into them without your little one knowing (unless your baby or toddler loves veggies and spices, then that’s amazing! Go you!). Also, fritters are so quick to make. Which, as busy moms and dads, we know is so important.
You can serve these fritters 7 months +! These fritters have some spice to them (don’t worry, they’re not spicy! Just flavorful), so they’re perfect to serve with yogurt! I try to show my 13-month-old how to dip them in the yogurt.
This is how I serve this to my 13-month-old:
How To
Mash the chickpea and potatoes together.
Then add the rest of the ingredients and combine.
Form and fry on both sides.
Serve warm with yogurt.
Cheesy Potato and Chickpea Fritters
Course: Family Meal Ideas, For Toddlers, Healthy, Lunch, Main Dishes, Recipes, Toddler Meal Ideas4
servings30
minutes10
minutesIngredients
1 tablespoon olive oil
1 small russet potato, peeled and cut into 2-inch chunks
1 cup chickpeas from a can, drained and rinsed
1/2 cup Monterey Jack cheese
1 egg
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions
- Boil Potatoes
- Get a small pot of water with a couple of teaspoons of salt going over high heat until it reaches a boil. Once it reaches a boil, throw the potato chunks in and let cook for 12-15 minutes, until the potato can be pulled apart with a fork.
- Drain and set the potatoes aside to let cool for a couple minutes.
- Make the Fritters
- Pour a tablespoon of olive oil into a medium sized pan over medium heat. Using a pastry brush, brush the olive oil all over the pan. While the pan is heating up, make the fritter batter.
- In a 9 by 11 or 9 by 13 glass baking dish, throw in your cooked potato and drained and rinsed chickpeas. Mash the potatoes and chickpeas with a fork until combined (all the chickpeas should be mashed! No big chunks)
- Then add in the cheese, egg, paprika, cumin, garlic powder, salt and pepper. Mix all the ingredients together.
- Form 8 patties with the fritter mixture and place them all in the frying pan. (only 6 fit in my pan, so I cooked the other 2 patties after! Cook however many you can fit).
- Let cook until the underside of the fritters are nice and golden brown, about 3-4 minutes. Flip with a spatula and repeat the same instructions for the other sides of the fritters. (Pictures are above for reference).
- Once golden brown on both sides, take the fritters off the pan and place on a plate with some yogurt. Serve warm! You can store these in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Enjoy!:)
