Ingredients

Method

• 1 onion, finely chopped
• 2 T olive oil
• 3 cups baby marrow, grated
• 210 g self-raising flour
• 6 free-range eggs, beaten
• 1⁄2 cup Italian parsley
• Sea salt and freshly ground pepper, to taste
• 1 red chilli, finely chopped
• 1⁄2 t ground cumin
• 1⁄2 t ground coriander
• 100 g smoked trout
• 1⁄2 cup double-thick Greek yoghurt
• 1⁄2 Lemon, for serving

Method

Ingredients

1. Soften the onion in 1 T olive oil over a low heat.
2. Transfer to a bowl and mix with the remaining ingredients except the olive oil, trout, yoghurt and lemon. Heat the remaining olive oil in the same pan, then add the fritter mixture.
3. Fry over a medium- high heat for 5 minutes on each side, or until golden brown. Serve with the trout, yoghurt and lemon juice.

Cook's note: This giant fritter is delicious with smoked salmon, Greek yoghurt and fresh lemon juice.

Discover more fritter recipes here.