200g baby marrow 1 cup corn ½ red spring onion 1 chilli 1 cup of cheddar cheese or vegan coconut cheese handful of fresh parsley, chopped 1 egg ½ cup flour 2 tsp paprika 1 tsp salt ground pepper cooking oil for frying
Grate baby marrow. Place into muslin cloth and squeeze out any extra liquid.
Cut corn off the cob. Chop red spring onion.
In a bowl, sieve the flour and add baby marrow, corn, red spring onions, cheese, paprika, salt, pepper, and beaten eggs. Gently fold mixture together.
Heat oil in a large frying-pan, on medium-high heat. Once oil is hot, place spoonfuls of the mixture into pan, and flatten slightly. Let fritters cook for 2-3mins, until golden brown, then flip and cook for another 2-3 mins.
Serve with a dipping sauce of your choice. We recommend Sriracha or if you don’t like the heat, something along the lines of a mint sour cream dip.
Thank you for your time.
Website made with love by those who harvest.