Savoury Spring Maple Blossom Fritters

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.

Screen Shot 2016-03-28 at 9.06.05 PM

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!

maple blossoms on treemaple blossomsScreen Shot 2016-03-28 at 9.07.58 PMyoung nettles 2young nettles


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