Low FODMAP Zucchini & Ricotta Fritters | FODMAP Friendly Recipe Of The Week

Posted on November 06, 2019

Try this quick and easy low FODMAP Zucchini & Ricotta Fritters recipe featuring the newly certified Cobram Estate Garlic and Rosemary Infused Australian Extra Virgin Olive Oil.

This recipe has been adapted to be low in FODMAPs. See the original recipe from the Cobram Estate website here.

Serves: 5

Ingredients:

4 Tablespoons Cobram Estate Garlic and Rosemary Infused Extra Virgin Olive Oil, plus extra to drizzle
1 cup fresh ricotta
2 green zucchini, coarsely grated
2 eggs
finely grated zest of 1 lemon
2 shallots, green only, thinly sliced
½ cup low FODMAP flour
salt and pepper, to season
½ cup Greek-style yogurt
¼ cup finely grated parmesan
¼ cup small basil leaves

Method:

1. Put 1 tablespoon of Garlic and Rosemary Infused Extra Virgin Olive Oil, into a large mixing bowl. Add ricotta, zucchini, eggs, lemon zest and half of the shallots. Sift in low FODMAP flour, then stir until just combined. Season.

2. Heat 1 tablespoon of the remaining Garlic and Rosemary Infused Extra Virgin Olive Oil in a large non-stick frying pan over medium-high heat. Spoon ¼ cup of the batter into pan, repeat to make 5 fritters. Cook for 8 minutes turning occasionally, until golden and cooked through. Continue to cook in batches of 5 until all of the batter has been used, adding remaining oil to the pan as necessary. Transfer to a serving tray.

3. Sprinkle parmesan and basil over the top of the fritters. Season, then serve with yogurt and an extra drizzle of Garlic and Rosemary Infused Extra Virgin Olive Oil.