Cheesy zucchini fritters

Cheesy Zucchini Fritters

1 medium / large Zucchini (Cougette), grated - swap full zucchini for half and half zucchini and carrot for more colour and extra bite!
A few sprigs of Parsley, chopped finely - 5 grams or roughly 1/4 cup of parsley is low FODMAP so use less than this to stay in the green!
100g or 3/4 cup of Cheese, grated - good choices include Monterey Jack, cheddar, mozzarella as they are low FODMAP and bind well.
4 tbsp of Flaxseed (Linseed) - often used as a vegan food binder and egg alternative, flaxseed is high in fibre and protein, and what's best is it's low FODMAP.
2 tbsp of Oat Flour - blitz your oats yourself to make oat flour or choose any flour alternative you prefer, just be cautious of the FODMAP content in wheat flour options.
1-2 tsp of Herbs & Spices of choice - good options here include ground cumin, smoked paprika powder, dried oregano, dried chives.
1 egg, beaten
A splash of Milk or Water - this is optional and may not be required - follow the method and if you find your batter is very dry, you can add a splash of liquid.

Method:

Place the grated zucchini in a muslin cloth and squeeze off as much of the excess water as possible.
Place all ingredients in a large bowl and mix with a wooden spoon until fully combined.
Take a scoop of batter and shape into round fritters using an egg or pancake shaper or for a more rustic style simply shape with a spoon - they will be equally if not even more delicious with jagged and irregular edges which crisp up nicely!
Heat a nonstick pan over a medium high heat, add a tbsp of your preferred cooking oil - I use olive oil. Once the oil is at temperature, lower the heat a little and add your fritters to the pan and cook until crispy, golden brown and cooked right through - generally no more than 2-3 minutes per side, depending on the thickness of your fritter.
Can be eaten on their own, with a dollop of cottage cheese, a sweet chilli sauce or a hot sauce, depending on your preference!

The important thing is to serve immediately and enjoy - Bon appetit!

Updated on: 29/04/2024