Ingredients


For the fritters

3 zucchini, finely sliced

1 red chili, halved, deseeded, finely sliced

1 tbsp low FODMAP curry powder

1 tsp turmeric

handful coriander leaves, picked and very roughly chopped

140g self-raising flour

½ tsp bicarbonate of soda

sunflower oil, for frying

For the tomato salsa

2 tomatoes, chopped to smithereens

1 tsp chopped chives

1 red chili, finely chopped (optional)

1 tsp tomato puree


Serves - 4





Method


Tip all the fritter ingredients into a bowl. Gradually work in about 200ml cold water until everything is bound in a thick, spoonable batter (you can do this an hour ahead, but the fritters should be cooked at the last minute).

Heat a decent layer of oil in a large frying pan, then fry large spoonfuls of the batter for 2 mins until golden.

Flip them over, cook on the other side, then lift onto kitchen paper and keep warm while you cook another batch.

Make the salsa by mixing all the ingredients together. Serve the fritters with the salsa for spooning over.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Spiced zucchini fritters
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