ZUCCHINI AND PRAWN FRITTERS

These fritters are a great staple and are made with ingredients I usually have on hand so are perfect to whip up when unexpected guests pop over for an after work drink. They are also great for lunch / dinner with a salad. 

This is a perfect recipe if you canโ€™t tolerate eggs as chickpea flour* is used to bind together the ingredients and the rice flour makes the fritters a little crunchy. 

What you need:

1/2 cup prawns, chopped (I use frozen)

1/2 preserved lemon, finely chopped

1/4 cup chickpea flour

1/4 cup rice flour

1/2 cup liquid (defrosted prawn juice and water)

1/2 tsp baking powder

3 zucchinis 

Salt and pepper

What to do:

Grate zucchini, wrap up in a clean tea towel and squeeze out excess water

Mix all ingredients together, if the mixture is too wet add a little bit more rice flour

Heat small amount of oil in a pan on a medium heat

Place a tablespoon of mixture in fry pan

Cook until brown, flip over and cook other side

When browned, remove from pan

Enjoy with a squeeze of lemon

*chickpea flour (besan) contain GOS and fructans, but in small amounts as part of a recipe do not cause IBS symptoms in most people. You should assess your own tolerance. - See more at: http://www.healthyfoodguide.com.au/articles/2011/september/food-fodmaps-and-ibs-what-to-eat-and-what-to-avoid#sthash.s8dJzsYu.dpuf