Sweet Corn Fritters (Baby-Friendly)
These sweetcorn fritters are made with only 6 simple ingredients, packed with protein + an extra veggie sneaked in. Ready in 15 minutes- they make the perfect quick meal for babies, toddlers and the whole family!
These baby corn fritters come together so quickly and are made in just one bowl, which honestly makes them even better on busy days.
Sweet corn is often a big hit with picky eaters too because it's naturally juicy and sweet. To make these fritters baby-friendly though, we'll make a few small adjustments.
Other toddler-friendly veggie fritter recipes include these
Jump to:
Can babies eat corn?
Yes, babies can eat corn once they are ready for solids, usually around 6 months. HOWEVER, because of their small, round shape and firm outer skin, whole sweet corn kernels can be difficult to chew and fully break down. That's why I feel much safer serving corn in a softer, more manageable form at first.
Blending or lightly pulsing the kernels, like in these fritters, can help reduce the choking risk while still letting babies enjoy the naturally sweet flavor and nutrients corn has to offer.
Ingredients you'll need
- Sweet corn: I used canned corn, simply drain and rinse well. You could also use thawed frozen corn kernels or slice the kernels straight off a fresh corn cob.
- Zucchini: Grate it with the skin on and give it a good wash first. Don't forget to squeeze out the extra moisture.
- Cottage cheese: Makes the fritters soft, creamy, and gives them a little protein boost too.
- Egg: One egg helps bind everything together. I usually use organic.
- Whole wheat flour: Adds a little extra fibre and helps the fritters hold together. You can also use all-purpose flour, or cornstarch to make them gluten-free.
- Garlic powder: Adds some flavor.
Step-by-step instructions
Here's a quick step-by-step with photos so you can see exactly how it comes together. You'll find the full printable recipe card down below.
Step 1: If serving these to babies, pulse the corn in a food processor until the kernels are no longer fully whole for easier and safer eating.
Step 2: Mix all the ingredients together in a shallow bowl or bowl, then fry spoonfuls in a lightly oiled pan until golden on both sides.
Tips for success
- Squeeze the zucchini really well so the fritters don't turn soggy.
- Cook over medium heat so the inside cooks through before the outside gets too dark.
- If the mixture feels too wet, add an extra sprinkle of flour.
Picky eaters tip
These sweet corn fritters sneak in a second veggie: zucchini. If you've got a picky eater at home I recommend grating it as finely as possible.
I share more little tips like this in my How to Get My Toddlers to Eat Veggies post.
Storage
- To store: Store leftover fritters in an airtight container in the fridge for up to 3 days.
- To freeze: Let the fritters cool completely, then freeze in a single layer or with parchment paper between them to stop sticking. Freeze for up to 3 months.
- To reheat: Let thaw in the fridge overnight. Pop in the microwave for a few seconds and serve warm.
FAQs
If serving these fritters to babies, I recommend pulsing the corn in a food processor until the kernels are no longer fully whole. This makes them easier and safer for little ones to eat. For toddlers and older kids, you can usually skip this step.
Yes! Just thaw the corn first and drain any excess moisture before using.
More baby-friendly dinner recipes
Baby Corn Fritters
Ingredients
- 1 cup (130 g) sweet corn (8,5oz can drained)
- ¼ cup (60 g) zucchini (measured before squeezing)
- ¼ cup (65 g) cottage cheese
- 1 egg
- ½ teaspoon garlic powder
- 2 tablespoon whole wheat flour
- ¼ teaspoon salt (optional)
- oil for frying *I used rapeseed
Instructions
- Grate the zucchini, then squeeze out as much moisture as possible using your hands. You can also use a clean kitchen towel or nut milk bag if easier.¼ cup zucchini (measured before squeezing)
- Optional (age-dependent): Transfer the sweet corn to a food processor and pulse a few times until slightly broken down. You don't want fully whole kernels for younger babies as they can be a choking hazard. If serving to toddlers, you can skip this step.1 cup sweet corn (8,5oz can drained)
- Whisk together all the ingredient in a bowl or large soup plate. If the mixture feels too watery, simply add an extra tablespoon of flour to help it hold together better.¼ cup cottage cheese , ½ tsp garlic powder, ¼ cup zucchini (measured before squeezing), 1 cup sweet corn (8,5oz can drained), 2 tbsp whole wheat flour, 1 egg
- Heat a little oil in a pan over medium heat. Scoop small portions into the pan and flatten slightly.
- Cook for 3-4 minutes per side until golden and cooked through. Place the cooked fritters on a paper towel-lined plate to absorb any excess oil while they cool.
Equipment
- 1 food processor *depending on age of baby
- 1 pan
Notes
- Salt: These fritters are intentionally unsalted since cottage cheese already contains some salt, but you can add a pinch if serving to older kids or adults.
- Meal prep: This recipe makes about 6 small patties, but you can easily double or triple the batch and freeze extras for later.
- Picky eaters tip: If you've got a picky eater at home I recommend grating the zucchini as finely as possible.
- Storage: Store leftover fritters in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months once cooled; thaw overnight in the fridge and warm in the microwave before serving.
