Zucchini and Vegetable Fritters – Low FODMAP

Zucchini and Vegetable Fritters – Low FODMAP

Cook Time 35 minutes


  • 3 zucchini grated
  • 1 carrot grated
  • ½ corn on the cob
  • cup gluten-free plain flour
  • tsp baking powder
  • 2 tbsp oat bran
  • ½ cup pecorino cheese grated
  • 30g Chives
  • 2 Eggs whisked
  • ¼ tsp ground nutmeg
  • 1 tbsp olive oil


  • Combine grated zucchini and carrot into a large bowl. Add corn kernels, flour, baking powder, oat bran, parmesan cheese and chives and stir to combine
  • Add the whisked eggs to the mixture along with the nutmeg and salt and gently stir to combine, try not to overmix
  • Over a medium heat, pour olive oil into the frypan, when the oil is hot spoon the mixture into the pan (golf ball size)and slightly flatten. Cook on one side until golden brown (about 2-3 minutes) flip until cooked through (1-2minutes).
  • Placed cooked fritters on paper towel and repeat with remaining mixture. Serve with a salad


Carbohydrates: 26gProtein: 10gFat: 11gSaturated Fat: 4gFiber: 5gSugar: 6g
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