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Baby Marrow Fritters stacked and golden, served with a dollop of yoghurt

Baby Marrow Fritters

Gratedbaby marrow fritters, pan-fried in Wilson's Garlic Flavoured Oil until goldenand crisp at the edges.
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Prep Time 15 minutes
Cook Time 15 minutes
Draining Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish, Starter
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 4 medium baby marrows about 600g, grated
  • 1 tsp salt for draining
  • 1 small onion finely grated or chopped
  • 2 tbsp fresh parsley chopped
  • 2 eggs
  • 100 g self-raising flour
  • Salt and black pepper to taste
  • Wilson's Garlic Flavoured Oil for frying

Method
 

  1. Grate the baby marrow into a colander, toss with the teaspoon of salt, and leave to drain for 15 minutes.
  2. Squeeze out as much liquid as possible using your hands or a clean cloth.
  3. Mix the drained baby marrow with the onion, parsley, eggs and self-raising flour into a thick batter. Season with salt and pepper.
  4. Heat a shallow layer of Wilson's Garlic Flavoured Oil in a large pan over medium heat.
  5. Drop spoonfuls of the mixture into the pan, flatten slightly, and fry for 3 to 4 minutes per side until golden and cooked through.
  6. Drain on paper towel and serve warm.

Notes

Storage - keep in an airtight container in the fridge for up to 2 days, and reheat in a pan to bring back the crisp edges. Make-ahead - the batter can be mixed a few hours ahead, but fry just before serving for the best texture. Freezing - cooked fritters freeze well for up to a month; reheat from frozen in a hot pan or oven. Serving suggestion - good with a dollop of sour cream or plain yoghurt and a squeeze of lemon.