After a few test batches I finally hit the texture and flavor I was aiming for — and it didn’t take long before my toddler and husband were fighting over the last fritter. These cauliflower and potato fritters are mild, satisfying, and perfect for little hands. I often serve them plain with a side of fruit for my toddler. For dipping, my husband likes a simple mix of ketchup and a touch of chili paste.
I experimented with both pan-frying and baking. Surprisingly, baking produced a better overall flavor and a more consistent interior. The oven helps the potato cook through evenly, which gives the fritters a tender center while still allowing the outside to turn golden and slightly crisp.
Texture is the key to these fritters. Blend the steamed cauliflower and potato just enough so the mixture holds together and begins to form a loose ball. It should be slightly tacky to the touch but still show small pieces of vegetable — not a smooth puree. If you under-process, the patties will fall apart; if you over-process, they’ll be mushy.
This recipe was developed in collaboration with Grabease. They began with ergonomic baby utensils and now offer a range of feeding products designed for toddlers. The divided silicone suction bowl shown in my photos has excellent suction and helps keep mealtime tidy.
Cauliflower-potato fritters
These baked cauliflower and potato fritters are toddler-friendly, great for baby-led weaning, and also enjoyed by adults as a snack or side. They’re easy to make ahead and reheat well.
Kid Finger Food
American
5 minutes
40 minutes
2
whiteblankspace
Ingredients
- 1 medium russet potato
- 1 cup cauliflower florets
- 2 tbsp whole wheat or all-purpose flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp dried chives optional
- 1/2 cup shredded cheddar or cheddar-jack cheese
- 1/2 cup panko bread crumbs
- avocado oil spray
Instructions
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Place the oven rack in the middle and preheat the oven to 400°F (200°C).
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Pour 1 inch of water into a large pot with a steamer basket and bring to a boil. Reduce the heat to low, add the whole potato (skin on), cover, and steam for 12 minutes.
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Add the cauliflower florets to the steamer basket beside the potato and steam for an additional 5 minutes until both are tender.
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Remove the steamer basket and let the potato cool until it can be handled. Peel the potato and cut it into 1-inch chunks.
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Place the potato chunks and cauliflower in a food processor. Pulse in short bursts, pausing to scrape down the sides as needed, until the mixture becomes slightly sticky and starts to clump together but still shows small pieces of texture. Stop before it turns into a smooth puree.
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Transfer the mixture to a large bowl. Stir in the flour, garlic powder, onion powder, and chives until evenly combined.
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Fold in the shredded cheese so it distributes throughout the mixture.
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Spread the panko breadcrumbs on a plate. Shape the mixture into small patties with your hands, then press each patty into the panko to coat. Repeat until all mixture is used.
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Line a baking sheet with parchment paper and spray lightly with oil. Arrange the patties on the sheet. Bake for 9 minutes, carefully flip each patty, spray the tops with a little more oil if desired, and bake for another 9 minutes or until golden brown.
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Serve warm on their own or with ketchup or your preferred dip on the side. They also pair well with plain yogurt or applesauce for small children.