| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Sweetcorn kernals |
| 4 |
tb |
Double (heavy) cream |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Baking powder (or soda) |
|
|
Sea salt |
|
|
White pepper |
| 1 |
tb |
Marigold petals * |
| 1 |
tb |
Sunflower oil, or more |
INSTRUCTIONS
*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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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