Corn & Marigold Fritters
Yield
4 servingsPrep
15 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
corn
|
|
| 4 | tablespoons |
cream
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | tablespoon |
sunflower oil
or more |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
corn
|
|
| 6E+1 | ml |
cream
|
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 15 | ml |
sunflower oil
or more |
|
Directions
Put the sweetcorn in a bowl and pour over the cream.
Sift in the flour and baking powder 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.
