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!

Course Main Course

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 5 minutes

Cook Time 5 minutes

Servings people

Calories 152kcal

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!

This is the perfect way to use up the inside of the baby marrow in this recipe:

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Calories: 152kcal