How To make Corn and Marigold Fritters
8 oz Sweetcorn kernals
4 tb Double (heavy) cream
1 tb Flour
1/2 ts Baking powder (or soda)
Sea salt White pepper 1 tb Marigold petals *
1 tb Sunflower oil, or more
*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
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INGREDIENTS
4 - BIG ONION(CHOPPED)/பெரிய வெங்காயம்
1/2 CUP - GRAM FLOUR/கடலை மாவு
1 TBSP - RICE FLOUR/அரிசி மாவு
1/2 TBSP - CHILLI POWDER/வத்தல் தூள்
1/4 TSP - ASAFOETIDA/பெருங்காயத்தூள்
1 TSP - SALT/உப்பு
2 - GREEN CHILLI(CHOPPED)/பச்சை மிளகாய்
CURRY LEAVES/கறிவேப்பிலை
WATER(IF REQUIRED)/தண்ணீர்
OIL/எண்ணெய்
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Vanie Padayachee : Head Chef - Marigold, Franschhoek
Executive Chef Vanie Padayachee is Durban-born and bred – and naturally she’s well-versed in home-style cooking. That didn’t stop her from deciding to explore other styles of Indian cuisine – and so she went off to Delhi. This week she joins Carishma in the kitchen as our guest chef – to prepare a spicy dish of butter chicken and spinach fritters.