Baby Marrow Fritters

Ingredients

• 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

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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!

4. 4

   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.

5. 5

   Keep sauteeing until the batter is all finished, and enjoy warm or room temperature!