Ingredients

Method

• 240 g flour
• 2 t baking powder
• 1 t sea salt
• 2 free-range eggs
• 4 T olive oil
• 1 1/2 cups water
• Sunflower oil, for frying
• 350 g baby marrows, quartered lengthways
• 150 g olives, pitted and crushed
• 2 t pine nuts, toasted, for serving
• Lemon juice, for serving
For the skordalia:
• 9 slices white bread, crusts removed
• 4 cloves garlic, crushed
• 1 T lemon juice
• 1/2 cup olive oil
• Sea salt, to taste

Method

Ingredients

Mix the flour, baking powder and salt in a large mixing bowl. Mix the eggs, olive oil and water and whisk into the flour mixture.

Heat the oil, dip batches of baby marrow into the batter and deep-fry until golden. Drain on kitchen paper.

To serve, spread plates with the skordalia, top with baby marrows, scatter with olives and garnish with toasted pine nuts and a squeeze of lemon juice.

To make the skordalia, soak the bread in a little water until soft. Transfer to a blender, add the garlic and lemon juice and blend until smooth. Slowly pour in the olive oil while blending. Season to taste.