Title: Corn and marigold fritters
 Categories: Appetizers
      Yield: 4 servings
 
      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.