top of page
Search
1 min read

Cheesy Pumpkin & Zucchini Low FODMAP Fritters

Makes 8 Gluten Free Vegetarian Low FODMAP


Ingredients: 400g kent pumpkin, skin removed and grated 1 large zucchini, grated 2 large eggs ½ cup grated light tasty cheese ½ cup of gluten free breadcrumbs ½ tsp cayenne pepper Extra Virgin Olive Oil Salt to taste


Method:

  1. In a large bowl combine pumpkin, zucchini, cheese, eggs, breadcrumbs, cayenne pepper and salt to taste and stir combine well.

  2. Coat the bottom of a fry pan with olive oil over medium-high heat.

  3. Divide mixture into 8 and spoon onto fry pan to form fritters.

  4. Cook on each side until golden, about 5 minutes on each side.

  5. Keep each batch warm in the oven while the rest are cooking.

  6. Serve and Enjoy!

Tips:

  1. Serve these delicious fritters with steamed low FODMAP vegetables or a salad of your choice.

 

Are you ready to stop letting your IBS and debilitating gut symptoms control your life and create a nutrition strategy you can implement for a lifetime?⁠ ​CLICK HERE to book a Complementary Strategy Call​ and let's chat about your journey to finding lifelong relief and reclaiming your confidence and control over your IBS!

 

Comentários

bottom of page