Zucchini + Potato Fritters | Gluten Free, Low FODMAP

OK, I know I said that chunky fritters were my favourite, but please don’t tell those Vege Fritters that these pancake style fritters are awesome! These are kid approved, cheesy (wouldn’t even know there was zucchini in there) fritters! Perfect for breakfast, brunch, lunch, dinner, snacks… especially if you have twenty million zucchini to use up!

Zucchini + Potato Fritters




  • 250gm (2 medium) potatoes (about 1 1/2 cups once peeled and medium grated)
  • 250gm (1 medium) zucchini (about 2 cups zucchini, once finely grated)
  • 2 free-range eggs
  • 1/2 cup tapioca flour
  • 1/2 cup maize flour (or 2 tbsp coconut flour)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 5 to 10 grinds of freshly cracked black pepper
  • 3 to 4 tbsp coconut or macadamia oil to fry


  • 2 tbsp chopped fresh herbs (dill, parsley, basil, green ends of spring onions)
  • 1/2 cup finely grated Parmesan
  • 1/2 tsp Garlic Infused Olive Oil
  • 1 tsp Roast Onion Infused Olive Oil
  • 1 tbsp toasted pine nuts


  1. Peel the potatoes if needed, then grate with the medium coarse side of a grater, into a large bowl
  2. Remove ends of zucchini, grate into the same bowl
  3. Add the eggs, and stir into the potato and zucchini until well combined
  4. Add the flours, baking powder, salt and pepper, plus any infused oils, herbs or cheese you are using. Stir until just combined.
  5. Heat a frypan over medium heat, add oil
  6. Put 2 to 3 tbsp worth of batter in the fry pan (or BBQ plate) and using the spoon, spread and flatten the batter down to be about 1cm thick. Don’t overcrowd the fry pan or grill plate.
  7. Cook for 2 to 3 minutes until golden brown. Little bubbles will start to form in the batter. Turn over and cook on other side for 2 to 3 minutes until golden brown and cooked through. Turn down heating if the fritters are cooking too quickly on the outside.
  8. Serve with sweet chilli sauce, mayonnaise, relish and fresh chopped herbs to garnish.


  • These fritters are better when you make them from scratch each time. I’m not a fan of grated, frozen, defrosted zucchini, but people do preserve and use zucchini that way.
  • These can be eaten as leftovers, either cold, or reheated.


  • If you are new to a Low FODMAP way of eating, read my Beginners Guide to Low FODMAP here.
  • If you don’t require a low FODMAP recipe, you can use a small clove of crushed garlic, instead of the garlic infused olive oil. You could also try using sweet potato instead of the potato, add corn and serve with green mayo.


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