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Once Joshua started eating solids, I found myself in search of snacks that both boys could eat. I needed something that didn’t take too long to make, tasted yummy, and was also a healthy vegan option. 

Fritters were always something we enjoyed as kids and I figured why not try it out with my boys. I have adapted the recipe as the original is not suited for vegans. These fritters are light, soft, warm and delicious! You can make fritters with just about any vegetable, but butternut fritters are the favourite in our home. Phoenix and Joshua absolutely love them! They are perfect for babies who are eating solids as they contain no added sugar. 

Once your fritters are done, you can enjoy them as is, or can top them with your favourite syrup or some cinnamon. The best part of these fritters are that they don’t take long to make! You don’t need to use fresh butternut for these, they work perfectly well using last nights left over butternut from dinner.

I hope you and your family enjoy them as much as mine do!


2 cups Flour

2 small Butternuts

1 Tbs Flax powder

1 tsp Vanilla essence

2 tsps Baking powder

¼ tsp Salt

½ cup Milk

½ cup Water

Coconut oil for frying


Peel the butternut and remove the seeds. 

Cut the butternut up into cubes, and cook it until it is soft enough to mash. Allow the mashed butternut to cool to room temperature.

In a separate bowl, sift all of the dry ingredients and mix it together.

Add in the butternut.

Slowly add in the milk and water and stir continuously. 

Do not over mix, but make sure everything is combined.

Heat a heavy based frying pan, or an electric pan.

Add some coconut oil to the pan and let it melt.

Spoon in the fritter mixture.

Once it starts bubbling on top, flip it over to the other side.
Allow it to cook until golden brown before removing it from the pan.
Serve, and enjoy!

– Cath