Corn and marigold fritters

4 servings

Ingredients

Quantity Ingredient
8 ounces Sweetcorn kernals
4 tablespoons Double (heavy) cream
1 tablespoon Flour
½ teaspoon Baking powder (or soda)
Sea salt
White pepper
1 tablespoon Marigold petals *
1 tablespoon Sunflower oil, or more

Directions

*NOTE: Make certain that you use a pot marigold (Calendula) rather than an African marigold (Tagetes).

This is an excellent supper dish, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter.

Put the sweetcorn in a bowl and pour over the cream. Sift in the flour and baking powder (soda) and season to taste. Stir in the marigold petals.

Set a large, heavy frying pan over high heat and pour in the oil.

Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once. Press the mixture flat with a spatula to give a lacy effect at the edges.

Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary. Serve hot.

Source: Cooking with Flowers, by Jenny Leggatt Typed by none other than: Karen Mintzias

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