Name: Low FODMAP: Courgette and Feta Fritters
Yield: 20
Ingredients: 500 g courgette grated; 120 g gluten free flour; 3 eggs; 150 g feta cheese; 1 tsp dried mint; 2 tbsp chopped basil leaves; zest of 1 lime; 1/2 tsp smoked paprika; 1-2 tbsp olive oil; salt and pepper, to taste

Description

These Low FODMAP courgette (zucchini) and feta fritters are packed with flavour, thanks to fresh herbs and tangy lactose-free feta. They're quick to throw together, pan-fried until golden, and ideal for pairing with a simple green salad or dipping into lactose-free yogurt. Serve warm or cold — they’re just as delicious either way!

Instructions

Put the grated courgette in a colander lined with kitchen paper and leave it to drain. Take handfuls of courgette and squeeze out as much as water from it as you can.
Put the flour in a large bowl and season with salt and pepper. Make a well in the middle and add the eggs, then whisk them into the flour until you have a smooth batter.
Add the courgettes, feta herbs, lime zest and paprika to the batter and stir thoroughly to make a fairly wet mixture.
Heat a teaspoon of oil in a big frying pan. Add a large tablespoon of batter and flatten them with a back of a spoon. In a pan you should be able to cook 4 fritterers at a time. Cook the fritters on one side fro 1-2 minutes until the batter has set and is a deep golden brown. Flip and cook on the other side, then keep them warm in a low oven while you cook the next batch.

Low FODMAP: Courgette and Feta Fritters