Zucchini fritters
Ingredients:
4 cups of grated zucchini (~3 med/large zucchinis)
⅔ cup of plain flour (gluten free if needed)
2 x spring onions chopped finely (use only the green part if low FODMAP)
1-2 tablespoon of minced dill or ¼ cup fresh dill chopped (omit if prefer)
2 large eggs (lightly beaten)
2 tablespoons of olive oil
Method:
Using a box grater or a food processor with a grating function, grate your zucchini. Place grated zucchini in a strainer over a bowl/sink and allow to rest for at least 10 minutes. After 10 minutes, squeeze out as much liquid as you can from the zucchini.
Place the squeezed zucchini into a bowl and add the flour, eggs, spring onions, dill (if using), a pinch of salt and pepper and stir until the mixture is well combined
Heat the olive oil in a large frypan. Once the oil is hot, place scoops (~2-3 tablespoon amounts) of zucchini mixture into the pan and press down slightly into circles. Place fritters a few cm apart in the pan to stop them from sticking together. Cook for 2-3 minutes and then flip them over the cook for another 2-3 minutes until golden brown and cooked through.
Transfer to a paper towel lined tray.
N.B. you can also add some other seasonal vegetables to this dish such as peas, corn, grated carrot or broccoli.