Tuesday, 1 November 2011

Dia de los Muertos Marigold Fritters

The first of November is Dia de los Muertos, the Day of the Dead, in Mexico. Families visit the graves of relatives and leave candles, marigold flowers and food offerings. Sugar skulls and pan de muerto, are what are commonly eaten. Far from being a mournful day, however it is celebrated with fun. 

These marigold fritters are not exactly authentic, but more dia de los muertos inspired. They're a good way to use up any marigolds left in the garden at this time of year, but they must be pesticide free before you decide to use them.

I tweaked a Darina Allen recipe for elderflower fritters and they turned out pretty well.

Marigold Fritters:

110g plain flour
pinch of salt
1 egg
150ml tepid water
marigold flowers
caster sugar
sunflower oil for frying

Rinse the flowers well under the tap and place in the tepid water. Leave for 2-3 mins. Remove from the water and take off the petals.Sieve the flour and salt into a bowl. Make a well in the centre and drop in the egg, using a whisk bring in the flour gradually from the edges, slowly add the water from the flowers at the same time. When the batter is mixed thoroughly, add the marigold petals. I estimated 2-3 flowers per fritter.

Add the sunflower oil to the pan and place on a medium heat. I used a poaching ring to get a nice even circle, but that's not a necessity. Fry until golden brown on both side and transfer to kitchen paper to absorb the excess oil. Cover with caster sugar and serve with a lemon cream - simply add the juice of quarter of a lemon to a dollop of fresh cream. Enjoy - trips to cemeteries are an optional extra!
Blogger Wordpress Gadgets