Carrot Veggie Puffs

11 20 210
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 3
Carrot Veggie Puffs
Health Highlights


4 tbsp All-purpose white flour (or flour of choice)
1/4 tsp Black pepper
1 cup grated Carrots
2 medium Egg
1 tbsp Extra virgin olive oil (for cooking)
1/4 cup Parmesan cheese, grated
1/2 tsp Parsley, dried
1/2 cup Partly skimmed milk, 2% M.F.
1/4 tsp Salt
1/2 cup Yellow onion (grated)
1 cup grated Zucchini


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 avid any hurt fingers because of the smaller size of our onions. If you are concerned about kids using a grater on vegetables, there is a safety grater that is perfect for kids!)

Combine the vegetables, salt, and pepper in a bowl or large measuring cup.

Beat the eggs in a 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, in case the oil splattered.

Pat dry on paper towels. Serve warm and watch the kids enjoy an extra vegetable serving with this pancake-like vegetable puff!

Nutrition Facts

Per Portion

Calories 210
Calories from fat 100
Calories from saturated fat 31
Total Fat 11.1 g
Saturated Fat 3.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 5.2 g
Cholesterol 138 mg
Sodium 437 mg
Potassium 394 mg
Total Carbohydrate 18.9 g
Dietary Fiber 2.4 g
Sugars 6.3 g
Protein 9.8 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.3
Milk 0.2
Milk Alternative 0.2
Vegetables 1.5

Energy sources


Meal Type(s)