Baby-marrow fritters (copy)
| Recipe By: | TASTE |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes, plus draining time |
Ingredients
- 2 cups Baby marrows, coarsely grated
- olive oil
- 500 g Self raising flour
- 6 large eggs, beaten
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup onion, finely chopped
- 1 Tbsp sea salt, plus extra to taste
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Cooking Instructions
- Place the grated baby marrow in a colander, sprinkle ½ t salt over them and leave for 30 minutes to drain. Gently squeeze out any excess liquid before placing the marrow in a mixing bowl.
- Add the onion and parsley, and a little more salt, if necessary. Break the eggs into a separate bowl and beat lightly with a fork. Stir the eggs into the marrow mixture, then sieve the self-raising flour over the mixture and stir in to form a soft batter – it should drop easily off a spoon.
- Heat the olive oil in a frying pan and use a large spoon to drop four roughly-shaped fritters into the pan. Fry until golden, then fl ip and repeat. Remove from the oil using a slotted spoon and drain on absorbent paper.
- If necessary, add more oil to the pan, and repeat with the next batch of fritters. Continue in this way until all the batter is finished. Serve immediately.
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