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
How To make Corn and Marigold Fritters's Videos
Marigold Surprise Bomb | MARIGOLD Bhajiya | Biscuit Pakoda | Biscuit Cutlets | Party Appetizer
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Marigold Surprise Bomb is a yummy tasty snack recipe for all your monsoon cravings..????
This special Pakoda is made from Marigold biscuits is basically a sandwich bhajiya with veggies and cheesy stuffing.
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Crispy Corn Pakoda// भुट्टे के पकोड़े - Cook yum yum
Hello friends,
In this video I show the tea time snack, how to make crispy corn pakoda // bhutte ke pakode.
Corn pakoda is very crispy and tasty. So let's try it
Share your feeling with me in comment box.
Ingredients-
1. Bhutte - 5 pcs (approx 1 KG)
2. Besan - half cup
3. Bhutte Ke daane - 2 tbs.
4. Ginger - 1 inch greeted
5. Green chilli - 2 pcs.
6. Fresh coriander
7. Salt - according to taste
8. Red chilli powder - according to taste
9. Ajwain - half tea spoon
10. Saunf- half tea spoon
#Teatimesnackrecipe
#Cornpakorarecipe
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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.
Katherine Wants Sweet Corn Risotto
Who else is a fan of this corn song?
Don't forget the 300 chives for your Sweet Corn Risotto.
Serves: 2-6
Prep time: 6 minutes
Simmer time: 22 minutes
Special tools: Saucepan, nonstick pan
Ingredients:
1/4 cup shallots, diced
2 cloves garlic, diced
1/4 cup butter
1 cup Arborio rice
1/4 cup sparkling wine
2 ears of corn, husked and shucked
1 litre corn stock
3 nubs butter
1/2 cup white cheddar, grated
1/4 cup orange cheddar, grated
1 marigold
300 pieces of chives
Salt and pepper to taste
Method:
1. Bring corn stock to a soft simmer.
2. In a saucepan sweat shallots and garlic in butter. Add rice and toast to a soft golden state. Deglaze with bubbles and add corn stock slowly while stirring.
3. When you're just over halfway there add corn to risotto and continue on with stock and stirring.
4. In a separate nonstick pan toast the orange cheddar until crisp, remove and let rest.
5. When risotto is almost done, kill the heat and add white cheddar and butter and give one final stir.
6. Adjust seasoning and consistency, you need it on the loose side.
7. Ladle onto a large plate and shake to spread it out. Garnish with cheddar crisps, marigolds and chives.
#shorts #shortsvideo #corn #cornrecipe #risotto #risottorecipe #dinner #dinnerideas
Butterfly pea flower ghee rice #shorts #viral #trending
Few know this secret! Don't cook plantains again before checking out this recipe! #recipe #recipes
Discover the hidden secret of turning ordinary plantains into an extraordinary delight. This dish is sure to become a staple in your kitchen, offering a delightful twist on a classic ingredient.
Ingredients:
Ripe Plantains: 3 units
Cheese (your preference, e.g., mozzarella): 100 grams
Cornstarch: 1 cup
Optional: Ham: 150 grams
Dive into this simple yet exquisite recipe where we transform ripe plantains into golden empanadas, filled with cheese and, optionally, some ham. An easy-to-follow guide that promises delectable results.
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