Corn And Marigold Fritters Angola Recipes

ANDOUILLE SAUSAGE CORN FRITTERS

Steps:

• In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.
• In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.

CORN AND MARIGOLD FRITTERS(ANGOLA)

Steps:

• 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.

CORN FRITTERS CANADIAN STYLE

Steps:

• In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
• Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.