In case you haven’t noticed, the abundance of baby marrow in your local grocery store is no coincidence. Whatever you call it; courgette, baby marrow or zucchini, this season’s first batch is ready to be enjoyed by all South Africans. We’re determined to educate you on the season’s best and freshest produce. Getting your children to enjoy baby marrow can be quite a challenge. Although very subtle in flavour, kids often find the texture and taste of baby marrow unpleasant (I certainly did, when I was a child), so this recipe will introduce this versatile vegetable to your child’s diet. These baby marrow fritters are a tasty way to get your child to eat their daily dose of the good, green stuff. My addition to this recipe is the inclusion of cheese (ricotta, or preferably parmesan) as it makes the meal a whole lot tastier. Perfect for a weekend snack, or as a party platter (the adults will go mad for them as well, trust us), we hope this easy recipe will encourage you to enjoy this season’s produce.
Baby Marrow Fritters
* 1/2 punnet baby marrows * 2 eggs * 2 tablespoons flour * 125g grated parmesan cheese * 4 tablespoons cornflower oil, or any other frying oil * Salt
1. Grate the baby marrow into a bowl using the large grating side of a box grater. Let the marrow sit for two to three minutes, then squeeze out excess water. 2. Stir in the flour, add the eggs and fold in the grated parmesan. Mix well with a fork. Season with salt. 3. Heat the oil in a heavy duty saute pan or skillet over medium heat. When the oil is hot but not smoking, lower the heat to medium-low and drop heaping teaspoon of baby marrow batter into the pan. Cook the fritters about one and half minutes on each side, until browned. 4. Place the fritters on a plate lined with a paper towel to absorb excess oil. Serve warm.Recipe and Images Via Three Little Halves