Original Recipe from My Whole Food Life
Matcha is one of my favorite flavors, it is so rich and reminds me of summer time (I would always get an iced matcha latte or matcha ice cream growing up). I pinned this recipe for matcha truffles years ago and I finally got around to trying it!! I am so excited to share how this recipe turned out!
Overall, the recipe was super super easy to whip up, it only took 20 minutes with freezing time! They turned out so beautiful and of course they were delicious as well. This recipe made 9 truffles and they were gone within the same day so. . . they are definitely a 10/10!
Hope you give this recipe a try and click here to find the original recipe!
Anything corn related I love, cornbread, sweet corn mash (from Chevys), corn pudding, you name it! So when I saw this great recipe for corn fritters I had to try it! The recipe is from the blog Table for Two, and you can find the original recipe here! The recipe isn’t vegan but it is easily made vegan by switching out the milk for non-dairy milk! Let’s Get Started!
Making the Batter
The recipe is easy and simple to follow, while mixing the fritter batter I was getting so excited to try them out! The only thing that scared me about the batter was it did not look like it would be held together when I fried them but everything worked out as you will see 😉 ****Also, I used non-dairy milk to make this recipe vegan.
Cooking the Fritters
I followed the directions and placed 1/3 cup of batter onto a skillet and pressed it into a patty. Once the fritter was golden brown I flipped them and THEY STAYED TOGETHER! Not one of the fritters broke apart, I was so shocked!
Now these looked pretty dang good and I have to say the taste totally matched. They were crispy and had a great herb flavor from the parsley! I made a little chutney dip for these and enjoyed!
This recipe is a must try for any one who has corn fever like me! They are super simple to make and sooooo delicious! 10/10 for sure!
Original Recipe: Corn Fritters