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Cheesy Pumpkin & Zucchini Low FODMAP Fritters

Makes 8 Gluten Free Vegetarian Low FODMAP

Ingredients: 400g kent pumpkin, skin removed and grated 1 large zucchini, grated 2 large eggs ½ cup grated light tasty cheese ½ cup of gluten free breadcrumbs ½ tsp cayenne pepper Extra Virgin Olive Oil Salt to taste


  1. In a large bowl combine pumpkin, zucchini, cheese, eggs, breadcrumbs, cayenne pepper and salt to taste and stir combine well.

  2. Coat the bottom of a fry pan with olive oil over medium-high heat.

  3. Divide mixture into 8 and spoon onto fry pan to form fritters.

  4. Cook on each side until golden, about 5 minutes on each side.

  5. Keep each batch warm in the oven while the rest are cooking.

  6. Serve and Enjoy!


  1. Serve these delicious fritters with steamed low FODMAP vegetables or a salad of your choice.


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