These baby marrow fritters are golden brown, crispy on the outside, tender on the inside delights. Made very simply in one bowl, they are the perfect way to use up baby marrow.
This recipe is another gem from my mother in law (have you seen her 3 ingredient cream cheese puff pastry bites?) these fritters are always what she serves alongside any stuffed baby marrow dish she makes. That’s her way of using up the inside of the vegetables that you core out before stuffing them with rice. In addition to my mother in law, this is a very commonly used application in the Arab world!
Baby marrow is mixed with fresh parsley, flours, eggs and some salt and pepper to create these simple and delicious fritters that are fried in olive oil and in my opinion, best eaten with yogurt.
What are baby marrow?
Baby marrow, or koosa is the main star of this show. Middle Eastern koosa is like a cross between Western zucchini and squash. This is what it looks like for anyone not familiar. We usually stuff it, as I did in these delicious recipes:
Therefore, this is the perfect recipe to use up that leftover inside core of the vegetable that you removed after stuffing. I do have to mention another great recipe for zucchini cores:
Keep in mind, even if you haven’t made any stuffed vegetable dishes and you want to try these fritters, you can absolutely use whole baby marrow, or even zucchini. This is a very flexible recipe! At the end of the day, you want around 3 cups of marrow insides/ shredded marrow/shredded zucchini.
How to make baby marrow fritters:
You need to prepare the actual baby marrow. This means that if you are using the inside cores of the baby marrow, you need to dice them well. If using whole marrows, you can shred them using a box grater or the shredder attachment of a food processor.
After the baby marrow is the size we need, remove the majority of the water by placing the shredded marrow over a colander, sprinkling with salt and letting it sit for 10 minutes. Therefore, a lot of the water will be released after 10-15 minutes pass, especially when we squeeze the baby marrow with our hands to further get rid of any liquid.
Why do you need to get rid of the liquid in the first place? Because we want to ensure that the fritters fry up crispy, not soggy!
Next, the rest is easy. You simply place the shredded marrow in a large bowl, add eggs, chopped parsley, flour, crushed garlic, salt and pepper. After that, you have your fritter batter!
You drop in heaped tablespoons (more like 2 tablespoon sized) in the hot oil, and fry!
The oil should be over medium high for a few minutes a side until golden brown and delicious. You don’t need to use quite as much oil as the photo and video show, that’s totally up to preference.
What to serve with the fritters:
I really like yogurt sprinkled with dried mint, or even plain yogurt. It makes the perfect dipping sauce. Another thing you can do is make little pita bread fritter wraps, which is something my father in law always does!
How to store fritters:
Storage time for the fritters is up to two days in the fridge tightly covered. They can also be frozen for up to 3 months. Reheat them in a hot oven or in the microwave.
Baby Marrow Fritters
- 3 cups shedded baby marrow or zucchini. Either the inside core of the baby marrow chopped, or whole baby marow or zucchini grated
- 1 teaspoon salt for draining the water of the baby marow
- 4 eggs
- 1/2 bunch parsley, chopped
- 4 tablespoon flour
- 2-3 cloves crushed garlic
- 1 teaspoon black pepper
- 1-1.5 teaspoon salt
- 2-3 tablespoon olive oil
- Chop up the insides of the baby marrow. It'll be tender, so it'll chop easily. Place all the chopped marrow in a colander over the sink, and sprinkle with a teaspoon of salt. Let it sit 10-15 minutes or until some water has been released, then futher squeeze out as much liquid as you can.
- Add the eggs, the parsley, the flour, crushed garlic, the black pepper and salt, and combine until well mixed. It will form a thick batter. Set it aside while you heat the stove.
- In a large deep skillet, add enough olive oil to coat the bottom. Heat on medium high heat until olive oil is hot. Scoop 2 tablespoon sized dollops of the fritter batter into the hot oil. Don't add too many fritters at once, they shouldn't touch each other. You'll fry in batches!
- Sautee for for 2-3 minutes a side until deep golden brown, then flip and cook on the other side for 2 minutes or so. Remove the fritters and place them on paper towel lined plate to absorb some of the oil.
- Keep sauteeing until the batter is all finished, and enjoy warm or room temperature!
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