Vege Fritters | Gluten Free, Low FODMAP

I like a big chunky fat fritter. Am I going to say no to skinny batter type vege fritter? Of course not. But I just love when fritters come with some real gumption to them, and you can dip them in sweet chilli sauce or tzatziki, and you can fill them with loads of veges. The coconut flour in these gives them that edge. It absorbs the moisture from all the veges and helps maintain the chunkiness. Best thing, you can add whatever veges you are harvesting, or whatever you think you can hide from the kids!

You can make small fritters to serve on a cocktail or tapas platter, topped with a little chilli sauce or cream cheese, and sprigs of herbs or rocket. Or make them bigger and they will make a great patty for a vege burger (on gluten free buns).

Vege Fritters

MAKES

about 12 to 14 fritters (using 2 tablespoons of mix for each fritter)

INGREDIENTS

  • 2 free-range eggs
  • 1 tsp garlic infused olive oil
  • 2 tsp roast onion infused olive oil
  • 1/2 tsp fine salt
  • 2 cups finely grated veges (see Note)
  • 2 tbsp. finely chopped fresh green herbs – parsley, basil, coriander
  • 1/2 cup coconut flour
  • 1/2 tapioca flour
  • 1/2 cup coconut or macadamia oil/ lard for frying

OPTIONAL

  • 1 tsp ground cumin and 1 tsp ground coriander
  • 3 slices of shortcut bacon or 2 slices ham (about 1/2 cup, once diced)
  • 1/2 cup crumbled fetta or grated hard cheese

METHOD

  1. Whisk the eggs lightly, then add the infused oils, salt, spices (if using) and whisk in.
  2. Add the grated vege’s, herbs, and if using, the bacon/ ham, or cheese. Mix well with a spoon, to combine.
  3. Add flours and baking powder, and mix until just combined. Allow to sit for 5 to 10 minutes, for coconut flour to absorb the moisture.
  4. Shape 2 tablespoons of mix into a ball and flatten out. You can make all the fritters and place on a plate, until ready to fry.
  5. In a frypan, heat the oil or lard, using enough oil to cover the frypan surface by about 1/2 cm. Turn the heat to a moderate temperature. (You can also BBQ these).
  6. Cook a batch of fritters until golden brown, approx. 5 to 10 minutes, on each side. You may need to add more oil or lard, before cooking more batches. Don’t overcrowd the fry pan or grill plate. Repeat until all fritters are cooked.
  7. Can be eaten hot, warm or cold! Serve with relish or sauce, and a crisp green salad or steamed green beans.

MEAL PREP/ COOK ONCE, SERVE TWICE

  • You can make the fritter mix in advance by a few hours, and store in the fridge until ready to roll and cook. You may need to add small amounts of water if the mix has become too stiff, see note below.
  • These vege fritters are great eaten as leftovers, you can eat them in a wrap with salad and sweet chilli sauce!

NOTES

  • Learn more about Low FODMAP eating here.
  • Low FODMAP Vegetable options include zuchini, carrot, swede, Jap/ Kent pumpkin, diced capsicum, small amount of sweet potato or corn kernels.
  • If you do not require a Low FODMAP option, you could also use peas or diced broad beans.
  • If you think your fritter mix is too dry (depending on what vege combination you use), add a tablespoon of water at a time, until consistency of the mix allows for balls to be formed and shaped

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