Baby marrow frites with skordalia and olives

Baby marrow frites with skordalia and olives

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  • 8
  • 15 minutes
  • 5 minutes
  • Ridgeback Vansha White 2012


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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