Crispy Potato and Zucchini Fritters with Mild Herb Quark

These crispy potato and zucchini fritters make a wonderful family meal for children from three years of age. They cleverly hide an extra portion of vegetables and are perfectly shaped for little hands to explore. The mild herb quark also provides valuable protein for growing bodies.

Ingredients

• 400 g waxy potatoes (organic preferred)
• 200 g zucchini
• 1 small egg
• 2 tbsp spelt flour
• 1 pinch of salt and mild pepper
• 2 tbsp canola oil for frying
• 150 g quark or plain Greek yogurt
• 1 tbsp plain yogurt
• 1 tsp fresh parsley, finely chopped
• 1 tsp fresh chives, finely chopped

Preparation

1. Wash, peel, and coarsely grate the potatoes and zucchini. Place the grated vegetables in a clean kitchen towel and squeeze out the excess liquid firmly.
2. Mix the squeezed vegetables in a bowl with the egg, spelt flour, and a pinch of salt and pepper. Let the mixture rest briefly until it binds slightly.
3. Heat the canola oil in a large pan over medium heat. Place one tablespoon of the vegetable mixture per fritter into the pan and press flat.
4. Fry the fritters for about four to five minutes on each side until golden brown and crispy. Afterward, let them drain on a paper towel.
5. For the dip, stir the quark together with the plain yogurt and the fine herbs until smooth. Allow the fritters to cool well and always check the temperature before your child takes a bite.

Variations & Tips

• Swap the veggies: You can easily replace the zucchini with finely grated carrots or sweet potatoes.
• Storage: The fritters keep in the fridge for about two days and freeze exceptionally well. After thawing, you can briefly reheat them in the oven to make them crispy again.
• For the parents: Adults can season their dip with a little garlic, a splash of lemon juice, and a bit more salt.
• Adjusting the texture: For children who are still practicing their chewing skills, you can grate the vegetables very finely and shape the fritters a bit smaller and thicker.

Allergy & Safety Information

This recipe contains egg, wheat (spelt flour), and dairy products, which are common allergens. Always introduce new ingredients one at a time and in small amounts to observe any potential reactions. Ensure that the fritters are cooked thoroughly. If you have any uncertainties about your child's diet or suspect an allergy, please consult your pediatrician.

Nutritional Information

Potatoes and zucchini provide valuable fiber, important B vitamins, and vitamin C. The herb quark complements the dish with high-quality protein and calcium. This combination supports bone development and provides long-lasting energy for active days.