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Baby Marrow Fritters

These easy dump and fry them fritters are made with the cored inside of baby marrrows, making it the perfect usage after stuffing them!
5 from 5 votes
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Course: Main Course
Cuisine: Middle Eastern
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 6 people
Calories: 152kcal
Author: Farah Abumaizar


  • 3 cups shedded baby marrow or zucchini. Either the inside core of the baby marrow chopped, or whole baby marow or zucchini grated
  • 1 tsp salt for draining the water of the baby marow
  • 4 eggs
  • 1/2 bunch parsley, chopped
  • 4 tbsp flour
  • 2-3 cloves crushed garlic
  • 1 tsp black pepper
  • 1-1.5 tsp salt
  • 2-3 tbsp 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 tbsp 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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Calories: 152kcal