Baby marrow fritter bowl
6
Easy
20 minutes, plus 30 minutes’ chilling time
15 minutes
“Prepare the batter before heading out to do some Christmas shopping (or for a dip at the beach). You could even make the fritters and reheat in the oven later at 180°C for 5–8 minutes until crispy – or use the air-fryer. Top with a crispy fried egg and chilli butter.”
Ingredients
Method
- 2 x 260 g punnets Woolworths green pesto and bulgur wheat salad
- 175 g punnet Woolworths green summer crunch salad
- 1⁄4–1⁄2 cup olive or canola oil, for frying
- 1⁄2 cup plain double-cream yoghurt
- 1 T Woolworths harissa paste
- 125 g Woolworths yellow exotic tomatoes, sliced
- 4 red spring onions, sliced For the baby marrow fritters:
- 500 g baby marrows, grated
- 1 free-range egg
- 3 T flour
- 1 lemon, zested
- 1 t thyme, chopped
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Mix the two readymade salads.
2. To make the baby marrow fritters, combine all the ingredients in a bowl. Cover and chill for 30 minutes.
3. Heat the oil in a large pan over a medium heat. Carefully drop tablespoonfuls of batter into the hot oil, taking care not to overcrowd the pan. The mixture will be slightly loose, but it will stick together as it hits the oil. Fry until golden, turn and fry the other side. Drain on kitchen paper and repeat with the remaining batter.
4. Mix the yoghurt and harissa, place in a small bowl and drizzle with olive oil.
5. Top the salad with the fritters, tomatoes and spring onions. Drizzle with the dressing.
Photographs: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen
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