Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Potato latkes
Nightshade recipes

Potato latkes

20 minutes
Easy beef stew
Beef recipes

Easy beef stew

45–60 minutes
Preserved lemon sesame cake with cream cheese frosting
Afternoon tea

Preserved lemon sesame cake with cream cheese frosting

30 minutes
  • Home
  • Recipes
  • Meat-free
Sorghum salad with spinach
Grain recipes

Sorghum salad with spinach

55 minutes
Radish-and-grape butter terrine
French recipes

Radish-and-grape butter terrine

Giant bun
Bread recipes

Giant bun

40 minutes
Karen Dudley's ajo blanco
Soup recipes

Karen Dudley’s ajo blanco

Green goddess aïoli
Christmas recipes

Green goddess aïoli

Roasted salt-and-vinegar smashed potatoes
Christmas recipes

Roasted salt-and-vinegar smashed potatoes

5o minutes
Roast cauliflower in Welsh rarebit
Cauliflower recipes

Roast cauliflower in Welsh rarebit

30 minutes
Sheet pasta with ibhisto
Pasta recipes

Sheet pasta with ibhisto

30 minutes
Ricotta gnudi
Cheese recipes

Ricotta gnudi

25 minutes
Gnocchi with tomato-vodka sauce
Italian recipes

Gnocchi with tomato-vodka sauce

20 minutes
Garganelli
Italian recipes

Garganelli

20 minutes
Fried baby marrow flowers
Italian recipes

Fried baby marrow flowers

10 minutes
  • 3 of 74
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Fried baby marrow flowers

By Caterina Bollini
2
Easy
10 minutes
10 minutes

Ingredients

  • 5–6 baby marrow flowers
  • vegetable oil, for deep-frying
  • 1 free-range egg, beaten
  • 100 g flour
  • cold milk ½ cup, plus 2 T
  • 1 x 200 ml cold soda water can

Method

1. Remove the stamens from the baby marrow flowers.

2. Bring the oil to a high heat in a large saucepan or deep-fryer.

3. Mix the egg with the flour. Gradually add the milk, stirring continuously.

4. When ready to fry the flowers, add the soda water to the batter. Dip the flowers into the batter and place straight into the boiling oil. Fry until golden, then drain on kitchen paper. Serve immediately.

Find more vegetarian recipes here

Photographer: Jan Ras
Production: Abigail Donnelly