hese low-FODMAP fritters provide a cheesy flavor that will keep your digestive system calm. Virtually lactose-free, the grated cheese is just one of the ingredients that will make this dish a breakfast favorite. Add the surprising flavor of caraway seeds, and you have a winner!

• 1/2 cup mashed leftover potatoes
• 1/2 teaspoon caraway seeds
• 2 scallions, green parts only
• 1 Tablespoon fresh chives, chopped
• 1/4 cup Parmesan or Romano cheese, grated
• 1 beaten egg
• 3 1/2 Tablespoons cold water
• 1/4 cup gluten-free self-rising flour
• Canola oil for deep frying

1. In a bowl, combine the mashed potatoes, caraway seeds, salt and pepper. Stir in the chopped chives and grated cheese.
2. Add the egg and cold water and mix to combine. Stir in the flour and combine until you have a thick batter.
3. Thinly slice the green sections of the scallions and set aside.
4. In a heavy, deep saucepan, pour in a 1-inch layer of canola oil. Heat the oil to 350 F. Prepare a space for the cooked fritters to drain by setting a double layer of paper towels on a large plate.
5. It’s a good idea to test the oil temperature before frying. Simply drop a small amount of batter into the oil. If the batter sizzles and lightly browns after about a minute, the oil is hot enough.
6. Carefully place tablespoons of batter into the hot oil and cook for about a minute. Turn the fritter over and cook until firm and light brown.
7. With a slotted spoon, transfer the cooked fritters to the paper towel-lined plate.
8. Garnish with the sliced scallions and serve.