 | ||||||
| ||||||
Corn And Marigold Fritters
8 oz Sweetcorn kernals
Sea salt
4 tb Double (heavy) cream
White pepper
1 tb Flour
1 tb Marigold petals *
1/2 ts Baking powder (or soda)
1 tb Sunflower oil, or more
*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.
Sleep 'til you're hungry, eat 'til you're sleepy.
~Author Unknown
You can crisp soggy cereal and crackers by placing them onto a cookie sheet and heating them for a few minutes on low in the oven.
|
