Cooking with kids is such a fun way for us to create and learn in the kitchen. Not only are we able to experiment with mixing, pouring, and scooping, but we are trying new recipes together with the kids. As we cook our way through the alphabet, we’re excited to share new fun recipes and cooking adventures with you! We’ve already cooked A is for apple dumplings and B is for banana cheesecake bites. Today we bring you a fun recipe that holds a special place in the hearts of us Aunts: Carrot Veggie Puffs!
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Carrot Veggie Puffs Recipe
I am lucky to have a recipe box full of recipes from my deceased Grandmother.
The recipes are written in her neat handwriting, along with a few splats from cooking long ago in her kitchen. I love to pull them out and read through these recipes.
Some of the recipes, I have tried and remember well. Others, like this one, are new to me.
Almost all of the recipes are written in my Grandmother’s shorthand: Ingredients are missing key information…like the measurement needed of the main ingredients.
She made these recipes so often that she just knew how much of items to add. When I saw this Zucchini Puff recipe, I knew that I could make a few minor additions and change just a bit to make her recipe a Carrot recipe.
Carrot Veggie Puffs:
One cup shredded carrots
one cup shredded zucchini
One half cup shredded onion
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1/4 cup grated Parmesan cheese
1/2 teaspoon parsley flakes
4 Tablespoons flour
Shred the carrots, onion, and zucchini using a grater.
Kids should be closely supervised for this task, but given instruction, can definitely do this job.
Show them how to hold the vegetables and slowly grate the vegetables. I did shred the onion to avoid any hurt fingers because of the smaller size of our onions. If you are concerned about kids using a grater on vegetables, this safety grater
is perfect for kids!
Beat the eggs in a bowl. Big Sister (age 7) had a little bit of a surprise when she cracked the egg and the shell broke into the bowl!
Stir in the milk, grated Parmesan cheese, and parsley flakes. Add the flour and beat well to make a batter.
Add the vegetables to the batter mixture and mix well.
Drop by large spoonfuls into hot oil until golden brown on both sides.
This is a part of the recipe that I did, to avoid oil splatters on the kids.
Older kids can do this job with supervision and instruction.
Pat dry on paper towels.
Serve warm and watch the kids enjoy an extra vegetable serving with this pancake-like vegetable puff!
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