Zucchini and corn fritter stack (Vegan and GF)

in foodphotography •  6 years ago 

10250fdf-f511-4238-a3a0-2bccb4bcad0a.jpeg


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.


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Yum, that looks really good!

Thank you!

wow .......tasty ........
i like it
i wish eat

Thank you! You should definitely try making it!

That looks so good, a few weeks ago had the same craving for corn fritters also!

I'm glad I'm not the only one who craves it!

Must be a Kiwi thing!

That looks so suuuuper delicious :)

Thank you lovely! :)

My my my..... this is fantab.... am inspried now to make this.... so that mushroom is topped "cashew cheese is it? bookmarking this link also.,, thank you again...

Thanks! Definitely give it a go. A cashew cream cheese on top so it's basically a blend of cashews and seasoned with lemon, apple cider vinegar, nutritional yeast to get that sour creamy taste. Good luck!

Thank you.

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