Name: Baby marrow fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 375.00 ml flour cake; 125.00 ml cornflour; 15.00 ml Baking powder; 10.00 ml castor sugar; 0.00 eggs large; 175.00 ml milk; 200.00 g courgettes grated; 15.00 ml butter; 50.00 ml fresh chillies 573; 500.00 g mushrooms; 1.00 fresh chives handful; 125.00 ml sweet chilli sauce

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Ingredients (12)

375.00 ml	flour — cake
125.00 ml	cornflour
15.00 ml	Baking powder
10.00 ml	castor sugar
0.00	eggs — large
175.00 ml	milk
200.00 g	courgettes — grated
15.00 ml	butter
50.00 ml	fresh chillies — 573
500.00 g	mushrooms
1.00	fresh chives — handful
125.00 ml	sweet chilli sauce

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Method:

1 Sift the two types of flour and
the baking powder. Stir in the
castor sugar.
2 Beat the egg with the milk
and 175ml water. Add the
grated baby marrows and mix
with the dry ingredients until
well combined.
3 Heat a lightly greased
non-stick frying pan over a
medium heat and fry spoonfuls
of the mixture until light golden
brown on both sides.
4 Heat the butter and olive oil
in a frying pan and sauté the
mushrooms and chives.
5 Layer the fritters and the
mushrooms, sprinkle with chives
and drizzle with sweet-chilli
sauce. Serve with stuffed roast
baby tomatoes (recipe below).

Baby marrow fritters

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