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Corn-Marigold
Fritters
Put the corn in a bowl and pour the cream into the bowl. Sift
in the flour and baking powder (soda) and season with salt and pepper to
taste. Stir in the marigold petals.
Set a large, heavy frying pan or skillet 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. (Flatten with a spatula for a lacy
effect at the edges) Cook the fritters in bunches until all
the mixture is used up, adding oil to the pan if necessary
to keep fritters from sticking.
Serve
hot, along with a hot green vegetable or salad, bread and
butter. You can use the Pineapple
Sage Salsa as a topping
if desired. |
Ingredients
8 oz. sweet corn kernels
4 tbsp double (heavy)
cream or soy creamer
1 tbsp flour
1/2 tsp baking powder (or soda) Sea salt
White pepper
1 tbsp Marigold petals
1 tbsp sunflower or peanut oil,
or more
Makes
4 servings
NOTE:
Make certain that you use the petals of a pot marigold
(Calendula) rather than an African marigold (Tagetes). Always
use flowers when freshest, and be sure you're getting them
from an organic source so you're not ingesting pesticides.
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