Corn And Marigold Fritters(Angola) - cooking recipe

Ingredients

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)

Preparation

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.