Courgette & Cheese Fritters - Low Fodmap
Author: Suzanne Perazzini
- ¾ cup white rice flour
- ¼ cup tapioca flour
- 2 tsp baking powder
- ½ tsp each: salt, black pepper
- 2 eggs
- 1 cup milk (lactose-free)
- 1 cup grated courgette
- 1 cup grated cheese
- ⅓ cup chopped chives
- ½ cup semi-dried tomatoes, finely sliced
- Combine flours, baking powder, salt and pepper in a bowl.
- Beat the eggs and milk together.
- Stir into the flour mixture to make a batter.
- Squeeze excess juice out of the grated courgette.
- Stir the courgette, cheese, chives and tomatoes into the batter.
- Heat a little oil in a frying pan.
- Cook spoonfuls of the mixture over a medium heat until golden on one side.
- Turn and cook the other side.
- Place the fritters on a platter and keep warm while cooking the remaining batter.
- Serve with chilli sauce, tomato sauce or a mixture of both.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/courgette-cheese-sun-dried-tomatoes-fritters/
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