Corn And Marigold Frittersangola Recipes

Steps:

• Put the sweetcorn in a bowl and pour over the cream.
• Sift in the flour and baking powder soda and season to taste with onion powder(if using), salt and pepper.
• 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.

Steps:

• In a large bowl, whisk flour, baking powder, parsley and salt. In another bowl, whisk eggs, milk, melted butter and onion until blended. Add to dry ingredients, stirring just until moistened. Fold in corn., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Mix together the creamed corn, chopped chives, flour, milk and egg yolk.
• Beat the egg white until stiff and fold this and the kumara lightly into the corn mixture.
• Cook in spoonfuls in a pan until golden - about 3 minutes each side.
• Number made depends on size of fritter.

Steps:

• In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
• Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.

Steps:

• In a medium-size bowl, mix together the cornmeal and baking powder. Add the coconut milk and stir until the batter is smooth. Add the onion, scallions, and Scotch bonnet pepper, and stir the mixture until well combined. The batter should be moist yet firm enough to form into 2-inch patties with your hands. Add more cornmeal or liquid (coconut milk or water) if needed. (Rinse your hands with cold water before forming the patties so the batter doesn't stick to your hands.)
• In a large skillet, heat the oil until it is very hot. Carefully place the patties into the skillet while lightly shaking the pan to keep them from sticking. Fry in batches until golden on both sides, about 3 minutes per side, using more oil if needed. Remove the fritters and drain them on paper. Serve while still hot.