Low FODMAP zucchini fritters are a perfect winter breakfast that are both healthy and delicious. Add your favourite sides or eat them on their own! You will not be disappointed with the flavoursome combination of nutmeg and parmesan cheese. These crunchy fritters that offer a nutritious start to your day are easy to make and can be shared with others!
Low FODMAP Zucchini Fritters
Prep time: 15 mins
Cook time: 15 mins
Serves: 2
Ingredients:
- 1 Zucchini, grated
- ¼ cup Parmesan, grated
- 1 tsp Nutmeg
- 1 tsp Baking powder
- ½ cup Lo-Fo plain flour (or other low FODMAP flour)
- 1 Egg
- ½ tsp Garlic-infused extra-virgin olive oil
- 1 tbsp Olive oil
Method:
- 1. Squeeze out additional liquid from grated zucchini and pat dry with a paper towel.
- 2. Place zucchini and parmesan into a bowl. Sieve nutmeg, baking powder and flour into the bowl and mix well.
- 3. Add egg and garlic infused oil, then mix until mixture forms a better consistency.
- 4. Pre-heat olive oil on a fry pan. Dollop small, even amounts of batter onto the pan using a spoon, then turn to medium-high heat. Cook for 2 minutes or until golden brown on the bottom, then flip and repeat.
- 5. After taking fritters off the heat, rest them on a metal rack so they remain crunchy, while cooking the remainder of the batch.
- 6. Serve on their own or accompanied with a poached egg or low FODMAP relish.
