Want a candida safe, spring foraging adventure and healthy meal for breakfast, lunch, or dinner that travels and reheats well? Try a spring fritter with broad leaf maple blossoms and nettles! This is great hot or cold.
It's a wonderful seasonal treat to make great use of those gorgeous, dangling flower cluster's sported by all the maple and broad leaf maple trees in the spring.
3 cups chopped broad leaf maple blossoms (best to use a proper guide book to positively identify)
1 cup shredded carrots
1/2 cup minced onion
2 Tbs organic butter melted and cooled
1/2 tsp organic garlic powder
1 cup chopped young nettle leaves (be sure to wear gloves to gather and chop)
1/4 tsp unrefined sea salt
1/4 tsp cajun spice or chili spice (optional)
1/4 cup cooked ****ake mushrooms (optional)
1/8 cup romano cheese shredded (optional)
1/4 cup gluten free flour of your choice (e.g. half sorghum/half white rice)
1/2 cup cooked, mashed potato (optional- use 1 less egg if leaving potato out)
Mix all of the above.
Beat 4 eggs and add to above. Drop in large spoonfuls on hot oiled, iron griddle and cook on both sides till firm and golden brown.
Have fun and enjoy!