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!
