- 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
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.