Getting creative in the kitchen making low FODMAP eggplant vegetarian fritters
If you were following my instagram stories the other night, you’ll be excited to know that this is the Eggplant, Goats Cheese and Dill Vegetarian Fritters recipe you watched me making. 94% of you asked for the recipe, so here it is. For those of you that missed it, this was my creative ‘use what was in the fridge night’. All I had left in my fridge was some vegetables, herbs, goats cheese, eggs and yogurt. This meal is what I came up with! I said I would only share it if it tasted good and I am pleased to say both Mum and I gave it the tick of approval as delicious and blog worthy.
Low FODMAP vegetarian fritters recipe
It’s low FODMAP gluten free which makes it great for people with coeliac disease, sensitive tummies or those like me with IBS. If you didn’t struggle with IBS or a sensitive tummy I would also add 1/2 an onion for extra flavour.
- 4 eggs, whisked
- 1 large eggplant, grated
- ¼ cup mushrooms. chopped thinly and halved (if you're following a low FODMAP diet or polyols upset your gut - use oyster mushrooms)
- 2 carrots, grated
- ¼ cup fresh parsley, finely chopped
- ⅓ cup light shredded lactose free cheese (normal cheese is fine if you're not lactose intolerant)
- 50 grams of plain goats cheese
- 1 tbs finely chopped dill
- 2tbs milk (I used almond milk but any type will do if you're not lactose intolerant)
- 1.5 cups tapioca flour (or any type of flour if you're not gluten intolerant or coeliac)
- 1 tsp gluten free baking powder
- ¼ tsp chilli flakes
- ¼ tsp pepper
- ½ tsp salt
- 3 tbs Olive oil to cook in (onion infused olive oil is optional if you want extra flavour)
- salad to serve - ¼ cup chopped mint, 1 cup chopped mushroom, 1 large chopped tomato, 1 cucumber, 1 tbs lemon juice.
- Plain coconut yogurt to serve
- Mix together all the ingredients.
- On medium heat place 1 tbs olive oil into the pan then add a fritter sized amount of batter (think of the size of an egg ring) and turn after 3-4 min or until golden brown on each side. It’s important to top up the olive oil after each batch or when it runs out as it helps make sure your fritters don’t burn.
- Serve with coconut yogurt and a mint, tomato,and cucumber salad as pictured.
Are you looking for a breakfast fritters recipe?
Whilst this one would be fine for breakfast too, sometimes it’s nice to have something a little sweeter for breakfast so why not try my gluten free corn fritters and chilli guacamole recipe – it’s made with corn and zucchini and without cheese, served with a chilli guacamole that is to die for. Ingredients are pictured below for your quick reference. 
Let me know what you think of my fritter recipes and if you love it, can you please share it on Facebook for me?
Amy Darcy
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