8
Easy
15 minutes
5 minutesMix 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.
