Before I was diagnosed with IBS, corn fritters used to be my pick from the brunch menu whenever I went to a cafe. They were a dish I never thought I’d be able to make myself, so I always took the opportunity to order them. I was always bloated and uncomfortable afterwards, but I thought it was just because I’d eaten too much. And then I began eating low FODMAP and it all became so clear, and corn fritters were struck off my safe options when eating out.
I took the opportunity over the Christmas break to experiment with a low FODMAP recipe for corn fritters. According to the Monash app, creamed corn is safe in 90g servings (1/3 cup), and zucchini is safe in 65g servings (1/3 cup, chopped). This means that if you use this recipe, 2 fritters will fall under the safe serving sizes for both, meaning you can still enjoy them for brunch without concern.
My absolute favourite toppings for corn fritters are smoked salmon, poached eggs, feta and tomato relish (I’m trying to create a low FODMAP version of this for a future blog post). But you could really add anything you like! These fritters are a perfect quick and easy dish to whip up for a gathering of family and friends, or to take along to a brunch celebration as your low FODMAP contribution!
Low FODMAP Corn Fritters
- 420 gram can creamed corn
- 1 and 1/2 cups Lofo Pantry plain flour
- 1 carrot
- 1 zucchini
- 1 egg
- 1 tsp baking powder
- salt, pepper, herbs
Grate the zucchini and carrot.
Combine the zucchini and carrot with the remaining ingredients until well incorporated.
Heat a splash of oil in a pan and, using a dessert spoon, scoop out the mixture to form the fritters. Smooth the back of them with the back of the spoon.
Once holding together on the bottom and browned, flip the fritters and cook on the other side.