These zucchini fritters were developed for the low-oxalate diet, but are also perfect if you are following a low-FODMAP or gluten-free diet! They work best cooked in a cast iron skillet. Watch the heat carefully so they don't burn! Serve fritters with a green salad for dinner, or serve for breakfast over a bed of baby arugula.
Ingredients
2 cups
grated
zucchini
2 large
eggs
whisked
⅓ cups
sweet rice flour
⅓ cups
shredded parmesan cheese
1
green onions
thinly sliced
½ teaspoons
black pepper
¼ teaspoons
Herbamare
2 tablespoons
extra virgin olive oil
(for cooking)
