Recipe by Sharon123
This is an excellent supper dish from Angola, Africa, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter. From wiki recipes.
Top Review by momaphet
For me these were closer to 3 stars for flavor - though DH said a solid 4 star, but I gave them the higher level for an interesting ingredient and just being different. I was surprised how little "batter" there is, it was difficult to keep them together I ended up using a little extra flour and a little more oil then stated. The calendula didn't add any extra flavor but it looked good - almost like flecks of carrot - I would add more next time to see if it would give more flavor or try nasturtium. The corn gets a nice tasty toasty flavor but the batter part is fairly bland, some onion or garlic powder would help and an extra sprinkle of salt at the end was good. I did make some lime aioli for dipping and it was a really good accompaniment. May for "My Food Odyssey" - Angola<br/>'
- 8 ounces sweetcorn
- 4 tablespoons heavy cream (also called double cream-or use cream of coconut to make this vegan)
- 1 tablespoon flour (or more as needed)
- 1⁄2 teaspoon baking powder (or soda)
- 1⁄2 teaspoon onion powder (optional)
- sea salt
- white pepper
- 1 -2 tablespoon marigold petals (use pot marigold calendula)
- 1 tablespoon sunflower oil (or more)
Directions See How It's Made
- 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.