I had the biggest craving for corn fritters for a while but it was one of those dishes I just couldn’t be bothered making myself. I have no idea why because the ingredients are actually so simple and it’s even easier to cook. I think I honestly deter myself from making anything that involves flours and batters in case I screw it up and because it always gets messy!
I followed the recipe by @makingthymeforhealth and it turned out amazing! The best bit was that it was GF using chickpea flour for that added protein and fibre boost. I topped it off with a portobello mushroom, sweet chilli sauce, sprouts and some of @elsaswholesomelife cashew cheese that I had leftover in the fridge (also such a delicious recipe). Combine this with the mesclun salad with a drizzle of date and fig salad dressing and it feels like a party in your mouth.
Steepshot |