Ingredients
8 oz sweetcorn kernals
4 tbsp double (heavy) cream
1 tbsp flour
1/2 tsp baking powder (or soda)
1 sea salt
1 white pepper
1 tbsp marigold petals *
1 tbsp sunflower oil, or more
Directions
*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.
Source: Cooking with Flowers, by Jenny Leggatt Typed by none other
than: Karen Mintzias
Servings: 4 servings
Corn & Marigold Fritters Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to follow the history of recipes back into distant history, at least as far back into recorded history as ancient Egypt, and possibly even further. Having said that, sadly, these old recipes were just basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to experts is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius created a few documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of Roman times used a wide range of spices and herbs, including some familiar names like basil, mint and dill. Moving on, we have two interesting books from the 1300s - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the spicy food that is served today, but instead accounts of the types of food served to the rich people of that period. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new foods and spices caused a surge in cookery books, some of which are kept safe in private cookery archives. By the advent of the 1900s, cooking publications are in high demand, due to better eduction, leisure time and disposable income. |
We hope you enjoy this Corn & Marigold Fritters recipe.
