These Feta & Baby Marrow fritters are filling enough to serve as a main meal, with a nice side salad
My friend Jo over at 'Memorable Meanders' recently posted this delicious recipe for "Feta & Baby Marrow Fritters" on her blog, which she got out of the South African "Fresh Living" magazine. It looked so tasty that I just had to try it, and I'm so glad that I did - even my (fussy, carniverous) husband enjoyed them *gasp* and that's saying something, as he usually turns his nose up at all things vegetarian !
The one thing I will say about these delicious fritters, is that you simply must serve them with lime (or even lemon) wedges - as a squeeze of lime juice over them just before eating, really helps to bring all the flavours together & just makes them - extra scrumptious !
(Baby Marrows are also known as Courgettes or Zucchini.)
I've copied the recipe below, but you can view the original blog post over at Jo's blog here.
Feta & Baby Marrow Fritters (from "Fresh Living" magazine - a South African publication)
1 Cup (250 ml) Self Raising Flour
½ Tsp (3 ml) Sea Salt
3 Jumbo Eggs, beaten
½ Pkt (150 gm) Baby Marrows (also known as Courgettes or Zucchini)
1 Bunch (5-6) spring onions, chopped
1 tub (250 gm)Feta cheese, crumbled
1 Tsp (5 ml) Paprika
½ Cup (125 ml) fresh parsley, chopped
½ Cup Fresh Mint, chopped
Olive Oil for frying
Mix flour salt and eggs in a large bowl until smooth. Add remaining ingredients and mix to combine. Heat a little oil in a non-stick pan. Fry dollops of mixture until golden on both sides. Serve with lime wedges and roasted cherry tomatoes. Serves 4-6.
