Low FODMAP Carrot & Pumpkin Fritters with Creamy Mustard-Thyme Dipping Sauce

This week’s low FODMAP recipe is Carrot Fritters with Creamy Mustard-Thyme Dipping Sauce, featuring FODMAPPED For You Pumpkin Soup. A crowd-favourite low FODMAP snack or starter!

This recipe also features FODMAP Friendly certified flour: Orgran, White Wings, Semper, Det Glutenfrie Verksted, EQU and Lo-Fo Pantry

Low FODMAP Carrot, Pumpkin Fritters with Creamy Mustard-Thyme Dipping Sauce

Serves 5 (2 fritters each)

INGREDIENTS

• 1 large carrot, peeled and shredded (about 1 cup)
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 egg
• 1 container FODMAPPED For You Roasted Pumpkin Soup
• 1 1/2 cups low FODMAP flour –  FODMAP Friendly certified flour: Orgran, White Wings, Semper, Det Glutenfrie Verksted, EQU and Lo-Fo Pantry
• 2 tablespoons canola oil
• 1 teaspoon dry mustard
• 2 teaspoons lemon juice
• 1/4 cup mayonnaise
• 1 tablespoon Cobram Estate Garlic Infused Extra Virgin Olive Oil

DIRECTIONS

1. 1. Stir the carrot, paprika, salt, black pepper, thyme, egg, 1/4 cup soup and the flour in a medium bowl just until combined.
2. 2. Heat the canola oil in a 12-inch skillet over medium heat. Spoon about 1 tablespoon batter into the skillet for each fritter. Cook for 1 1/2 minutes, then turn the fritters over and cook for another 1 1/2 minutes or until golden brown, pressing down slightly to flatten. Remove the fritters from the skillet and drain on paper towels.
3. 3. Wipe the skillet clean. Cook the remaining soup and the dry mustard in the skillet over medium-high heat for 6 minutes or until the mixture is thickened, stirring often. Remove the skillet from the heat and whisk in the lemon juice, mayonnaise and garlic oil. Season to taste. Serve hot with the fritters.

FODMAPPED For You Roasted Pumpkin Soup

Cobram Estate Garlic Infused Extra Virgin Olive Oil