For the fritters

rapeseed oil or vegetable oil, for greasing

350g zucchini, grated

1 egg

50g buckwheat flour

25g pumpkin seeds

50g feta cheese

For the sauce

1 tsp Dijon mustard

50ml white wine vinegar

1 tsp lemon juice

2 tbsp rapeseed oil or vegetable oil

small pack dill, chopped

½ cucumber, peeled and diced


First make the sauce. Whisk together the mustard, vinegar and lemon juice, then slowly add the oil while continuing to whisk.

Stir in the dill and cucumber, and chill until using. This can be made the night before.

Heat oven to 190C/170C fan/gas 5 and brush a large baking tray with oil.

For the fritters, gather the zucchini in a clean tea towel and squeeze it to get rid of any excess moisture.

Tip the zucchini into a large bowl and mix together with the egg, buckwheat flour and pumpkin seeds.

Season well, then dollop heaped spoonfuls of the mixture onto the prepared tray to create 6 round fritters. Press a piece of feta cheese into the middle of each one.

Bake for 20-25 mins or until firm and golden on the top. Leave to cool on the tray before transferring to a wire rack.

Serve cold or just warm, with the dill sauce and lemon wedges on the side.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Zucchini fritters with dill & cucumber  ---  (Update) *We recommend the help  of a registered dietician
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