Baby marrow is simply the South African name for the same vegetable the rest of the world calls courgette or zucchini, just picked young and modest in size. Grating and salting it before frying draws out the water that would otherwise turn a fritter soggy, which is the real technique behind baby marrow fritters.
Wilson’s Garlic Flavoured Oil does the frying here, so the garlic flavour builds into the fritter itself from the first sizzle, rather than needing a raw clove stirred through the batter.
The batter comes together fast once the marrow is drained. Here’s how we make it.
Baby Marrow Fritters
Ingredients
Method
- Grate the baby marrow into a colander, toss with the teaspoon of salt, and leave to drain for 15 minutes.
- Squeeze out as much liquid as possible using your hands or a clean cloth.
- Mix the drained baby marrow with the onion, parsley, eggs and self-raising flour into a thick batter. Season with salt and pepper.
- Heat a shallow layer of Wilson's Garlic Flavoured Oil in a large pan over medium heat.
- Drop spoonfuls of the mixture into the pan, flatten slightly, and fry for 3 to 4 minutes per side until golden and cooked through.
- Drain on paper towel and serve warm.
Notes
We Use Garlic Flavoured Oil
Garlic burns fast in a hot pan, turning bitter within a minute if a raw clove goes in directly. Infusing the garlic into the oil first solves that problem, since Wilson’s Garlic Flavoured Oil carries the flavour evenly through the fritter with no risk of catching and turning acrid.
It also holds up well to the steady medium heat a fritter needs to cook all the way through without the outside scorching before the middle sets.
Steady heat and garlic already built into the oil is what gives these fritters an evenly flavoured, golden crust.
Our Tips
Don’t skip the salting step. Fifteen minutes with salt draws out enough water to keep the fritters from turning soggy in the pan.
Squeeze out as much liquid as you can. A clean cloth twisted tight gets out far more water than hands alone.
Don’t crowd the pan. Fritters need space to crisp properly; too many at once steams them instead.
Keep the oil at medium heat. Too hot and the outside catches before the centre cooks through.
Flatten each spoonful with the back of a spoon. A flatter fritter cooks through evenly instead of staying raw in the middle.
Serve them as soon as they’re done. The crisp edges soften the longer they sit, so bring them straight to the table.
How We Serve It
A dollop of plain yoghurt or sour cream and a squeeze of lemon is really all these need. The acidity cuts through the richness of the fried batter.
They work well as a starter on their own, or as a side dish alongside grilled chicken or boerewors at a weekend braai.
Stack a few on a plate with a wedge of lemon and they disappear from the table almost as fast as they come off the pan.
More Ways to Use Garlic Flavoured Oil
Once the bottle’s open for these fritters, Wilson’s Garlic Flavoured Oil is worth keeping close for a few other regulars in the kitchen.
For pizza night — brushed generously over the base before the cheese goes on, the same way it works in our Garlic and Mozzarella Pizza.
For a faster pasta — use it in place of plain oil in our Spaghetti with Garlic and Extra Virgin Olive Oil to skip the step of frying raw garlic altogether.
For a milder taco night — swap it in for the peri oil in our Vegetarian Taco Skillet if you want the flavour without the heat.
For a weeknight bake — a spoon of it in place of plain oil deepens the base of our Chicken Broccoli Bake.
For a quick pantry pasta — it stands in well for the peri oil in our Tinned Sardine Puttanesca for a gentler, more garlicky version.
The Good Stuff About Baby Marrow Fritters
Wilson’s Garlic Flavoured Oil is made by infusing real garlic flavour through the oil itself, rather than relying on a raw clove added at the last minute. That gives it a rounder, more mellow garlic taste than fresh garlic on its own, without the sharp bite that can catch in the back of your throat.
It’s Halaal and Kosher certified, and comes in 250ml and 1L bottles, with 6x250ml and 12x1L case options for anyone who fries as often as we do.
Stored in a cool, dark place or the fridge, it holds a two-year shelf life.
Ways to Change It Up
Add grated carrot. It adds sweetness and colour without changing the method at all.
Stir through corn kernels. Fresh or tinned both work and add a bit of sweetness and bite.
Crumble in some feta. It melts slightly through the batter and adds a salty pocket in every bite.
Make them bigger for a veggie patty. Shape the mixture into larger rounds and serve in a bun with all the usual toppings.
Bake instead of fry. Spoon the mixture onto an oiled tray and bake at 200°C for about 20 minutes for a lighter version.
Add a pinch of chilli flakes. It gives the fritters a bit of heat without overpowering the garlic.
Questions You Might Have
Why do I need to salt and drain the baby marrow first?
Baby marrow holds a lot of water, and salting draws it out before it can turn the fritters soggy in the pan. Skipping this step usually means a wetter batter and less crisp results.
Can I make the batter ahead of time?
You can mix it a few hours ahead and keep it covered in the fridge, but fry the fritters just before serving so they stay crisp.
Can I freeze baby marrow fritters?
Yes, once cooked and cooled they freeze well for up to a month. Reheat from frozen in a hot pan or oven to bring back the crisp edges.
What if I don’t have self-raising flour?
Stir a teaspoon of baking powder into 100g of plain flour as a stand-in, or keep a bag of Snowflake Self-Raising Flour in the pantry so you don’t need to measure it out yourself.
Can I bake these instead of frying them?
Yes, spoon the mixture onto an oiled tray and bake at 200°C for about 20 minutes, turning halfway. They won’t be quite as crisp, but they’ll still hold together well.
Why are my fritters falling apart in the pan?
This usually means the marrow wasn’t drained well enough, leaving too much liquid in the batter. Squeeze it firmly before mixing, and let the fritters set for a minute before you try to flip them.
Where can I buy Wilson’s Garlic Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
Ready to Make This?
Get the oil that fries the fritters and seasons them at the same time.
More From Our Kitchen
Garlic and Mozzarella Pizza — Spaghetti with Garlic and Extra Virgin Olive Oil — Vegetarian Taco Skillet — All Recipes
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