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Baby Led Weaning Beet Fritters

baby beet fritters on a grey baby plate with sour cream.

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Introduce baby to nutrient-rich beets with these baby led weaning friendly beet fritters with dill and goat cheese! They're great for finger food babies and toddlers, but also delicious for the whole family.

Ingredients

Units Scale
  • 1 medium beet, about 1 1/4 cups shredded
  • 1 egg
  • 1/4 cup flour, whole wheat or all purpose
  • 1/4 tsp salt (optional)
  • 1/4 tsp pepper
  • 2 tbsp chopped fresh dill
  • 2 tbsp crumbled soft goat cheese
  • olive oil, butter, or neutral flavored oil for cooking

Instructions

  1. Wash and scrub the beet. Using a coarse grater or food processor with a shredder attachment, shred the beet. You'll need about 1 1/4 cups after shredding.
  2. In a large bowl, whisk the egg, flour, salt and pepper.
  3. Stir in the shredded beet, dill and goat cheese.
  4. Heat a large nonstick or well seasoned cast iron skillet over medium heat (or medium low if your range runs hot). Once hot, add just enough oil or butter to coat the bottom.
  5. Scoop the beet mixture by 2 tablespoons into the skillet, flattening with the back of the spoon. Leave plenty of space between fritters.
  6. Cook for 3-4 minutes, then flip and cook an additional 3-4 minutes, or until cooked through and golden on the outside. If the outsides are browning too quickly, turn the heat down.
  7. Let fritters cool before serving to baby. They are great with sour cream, yogurt, or a quick sauce of yogurt, lemon juice and chopped fresh dill!

Equipment

Notes

  • Feel free to swap out your favorite fresh herb or cheese. Other great options include basil, rosemary, feat, or white cheddar.
  • Leave out the salt for babies under 1 year if you'd like. I don't if I'm serving the whole family. You can read more about my stance on salt here.
  • For gluten free, you can use your favorite cup-for-cup gluten free flour or use chickpea flour.
  • See notes in the post above for how to serve fritters to babies.