Zucchini fritters

Here is an easy vegetarian option - zucchini fritters with lemon mayo, also delish on their own! Low FODMAP and vegetarian these are great for those dealing with SIBO or IBS. Try them with a salad for a main meal or as a snack.

Fritters

• 1 zucchini grated

• 1 spring onion chopped (green part only)

• 1 tbsp dill

• 2 tbsp coconut flour

• 2 eggs gently whisked

• sea salt and pepper

• 3 tbsp of coconut oil

Lemon mayonnaise:

• 2 tbsp mayonnaise

• 1/2 lemon, rind finely grated

• 1/4 tsp lemon juice

• A little sea salt to taste

Method: Place the zucchini in a sieve and sprinkle some salt through, leave for about 15 to 30 minutes and then squeeze out the excess moisture with your hands. Mix well with the remaining fritter ingredients.To make the mayo just combine the ingredients in a small bowl.Add the coconut oil to a large frying pan and heat to medium-high, the oil should be very hot when you put the fritters in - don't overcrowd the pan, do it in batches if you have to. Cook for 3 minutes on each side or until golden. Place the cooked fritters on kitchen paper so the excess oil is removed. Serve with a big salad and enjoy. Serves 2.