Super Easy Oven Baked Vegetable Fritters

Here’s a delicious recipe perfect for lunch boxes for kids of any age.

The beauty of this little recipe is that you can substitute away with your kids preferred vegetables.
When I make these for dinner (with extras for next day’s school lunch boxes) I serve them with guacamole and sour cream and the kids demolish them.

Once again, I’ve avoided the grand mess that comes with frying on the stove, and saved myself lots of time by simply popping these fritters into the oven, using the time to tidy up the kitchen and throw together a salad while they cook.
If you’re looking for more recipe inspiration, take a look at my new recipe ebook getting rave reviews, Easy Wholefood Lunchboxes.
It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

This recipe makes 16 fritters & serves 4-5 people

golden fritters

Super Easy Oven Baked Vegetable Fritters

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • food processor (optional)


  • 1 red onion
  • 2 cloves garlic
  • 2 tbsp fresh herbs basil or mint, based on your preference
  • 1 medium sweet potato
  • 2 small carrots
  • 1 medium zucchini
  • 1 corn kernels sliced off cob
  • 1 cup chopped ham
  • ½ cup cheddar cheese
  • ½ cup parmesan cheese
  • 1 cup wholemeal spelt flour add extra if mixture is too wet, needs to have medium firmness to hold circle shape on baking tray
  • 1 tsp baking powder
  • ½ cup milk
  • cup butter melted and slightly cooled
  • 3 eggs lightly beaten


  • Preheat oven to 175°C.
  • Line two or three baking sheets with baking paper.
  • Finely chop onion and garlic and herbs.
  • Pop sweet potato and carrot in a food processor, finely chop/grate and place into a large bowl.
  • Finely chop/grate zucchini in food processor and pop into the same bowl as sweet potato and carrot, placing all other ingredients into the bowl and stir well.
  • Add extra flour if the mixture is too wet, it needs to have medium paste consistency.
  • Dollop the mixture onto the baking paper and cook for approximately 20 minutes or until fritters are firm and golden.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Savoury, Dinner, Lunch, Main Course, School Lunches, Side Dish, Snack
Keyword Bechamel, carrot, Cheese, corn, eggs, garlic, onion, potato, zucchini
Allergy Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free

Check out more fantastic recipes, online courses and wellness blogs on Brenda’s website.

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About the Author: Brenda Janschek

Brenda understands the onerous demands that modern life places on women. So she aims to keep things real and simple as she connects through her blog, personal coaching, presentations, popular online programs and delicious recipe eBooks. Brenda is super passionate about helping other busy mums develop and implement healthy nutrition and lifestyle habits that can be easily shared with their families and friends.

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