Corn & Marigold Fritters
Submitted by ethan
Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
45 minThese are not your standard corn fritters. Edible marigold petals get folded right into the batter, adding pops of saffron-gold color and a subtle, peppery sweetness.
The batter itself is dead simple. Corn, cream, a spoonful of flour, baking powder for lift. That’s it. Drop spoonfuls into hot oil and press them flat so the edges go thin and crispy while the centers stay tender and corny.
They come out looking like little golden suns on the plate. Serve them hot while the edges still crackle.
Kitchen Tips
- Use calendula (pot marigold) petals, not ornamental marigolds. Calendula is the edible variety with a mild, slightly tangy flavor.
- Press the fritters flat with a spatula right after they hit the oil. The thin edges fry up lacy and shatteringly crisp.
- Work in small batches so the oil stays hot. Crowding the pan drops the temperature and gives you soggy fritters instead of crispy ones.
Variations
- Swap marigold petals for fresh chive blossoms or nasturtium petals for a different floral note.
- Add a pinch of smoked paprika to the batter for warmth.
- Serve with a dollop of crème fraîche or a squeeze of lime.
Ingredients
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.
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