Ingredients

Method

• 1 l sunflower oil
• 150 g flour
• 100 g cornflour
• 125 ml iced water
• Sea salt and freshly ground black pepper, to taste
• 1 medium-sized butternut
• 8 baby marrows
• 2 free-range eggs, beaten
• 200 g Panko breadcrumbs
• lemon wedges, for serving
For the anchovy aïoli:
• 2 free-range egg yolks
• 125 ml sunflower oil
• 1 lemon, juiced
• 2 T parsley, chopped
• 1 garlic clove, crushed
• 4 anchovies fillets, finely chopped

Method

Ingredients

Heat the sunflower oil over a medium-high heat. Add 100 g flour to the cornflour, mix with the iced water and season to taste. Peel the butternut, remove the seeds and cut into 10 to 12 wedges.

Dip the butternut wedges into the batter and deep-fry until the butternut is tender and the batter crispy. Remove and drain on kitchen paper.

Slice each baby marrow into 4, resembling long chips. Dust with the remaining flour, coat with beaten egg and dip into the Panko breadcrumbs.

Place the coated marrow chips in the oil and fry until golden. Drain on kitchen paper. Serve with the anchovy aïoli and lemon wedges.

To make the anchovy aïoli, place the egg yolks in a mixing bowl and slowly drizzle in half the oil, whisking continuously. Add the lemon juice, parsley, garlic and anchovies. Drizzle in the rest of the oil, combining well with the other ingredients.