Panko-crumbed baby marrow
| Recipe By: | Hannah Lewry |
| Serves: | 6 |
| Cooking Time: | 20 minutes |
| Prep Time: | 25 minutes |
Ingredients
- chilli flakes, to garnish
- 1 Tbsp Fresh mint, finely shredded
- 1 garlic clove, finely grated
- 6 Kale leaves, washed and dried
- 8 Baby marrows, sliced lengthways
- sea salt and freshly ground pepper, to taste
- 3/4 cup plain yoghurt
- 3 cups canola oil
- 150 g panko breadcrumbs
- 9 extra-large free-range eggs
- sea salt, to taste
- 50 g flour
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the flour in a shallow bowl and season with salt. Beat 3 eggs and place in another bowl and the panko crumbs in a third bowl.
- Heat the canola oil in a large saucepan. Dust the baby marrow and kale with the flour and gently shake off the excess. Dip into the egg, then into the panko crumbs. Fry until golden and crispy, about 1–2 minutes on each side. Drain on kitchen paper and season to taste.
- Poach the remaining eggs to your liking.
- Fold the garlic and mint into the yoghurt, season to taste and serve with the poached eggs and crispy crumbed baby marrow and kale. Garnish with chilli flakes.
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