I am supposed to be studying, but I’m not. I just couldn’t wait to share this amazing recipe with you all!
I hated zucchini for 32 years of my life until I started the low fodmap diet and realised it was one of the limited low fodmap vegetables. Now I love it, although I still won’t eat it steamed. I grate it into absolutely everything, which is why when I saw this recipe today I had to try it straight away and it was easy to convert it to be fodmap friendly. I’ll show you how…
Instead of writing out the recipe again, I will give you the instructions on how to make them low fodmap and then you can go for it. Click here for the recipe which is from http://www.damndelicious.net a blog with fabulous recipes and beautiful photography. I couldn’t do her photos justice as my fritters were symmetrically challenged, however it didn’t effect the flavour! I served them alongside a salad and hoisin marinated chicken skewers.
Low Fodmap Conversion:
1. Instead of all purpose flour use a fodmap friendly flour: gluten free flour, spelt flour or buckwheat flour (which is what I used)
2. Replace garlic cloves with 2 teaspoons of garlic infused olive oil
We liked the fritters so much that are planning to make them again for breakfast – think large zucchini fritters topped with a poached egg and perhaps some bacon on the side… I took a photo which you can now see at the top of this post….