Seed-crusted baby marrows

Drum
2 servings Prep: 15 mins, Cooking: 10 mins
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In this dish, the baby marrow stays crunchy on the inside, while the seeds provide added
nutrition and a nutty flavour.

By DRUM May 28 2019
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Ingredients (15)

125 ml flour
salt and freshly ground black pepper
6 baby marrows — washed and ends removed
2 eggs
60 ml milk
100 g sprinkling peanuts
2.5 ml ground cumin
2.5 ml ground coriander
100 g sunflower oil
30 ml sesame seeds
oil — for shallow frying
250 ml yoghurt — plain
cumin — pinch, ground
fresh coriander — handful, chopped
lemon wedges
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Method:

Put the flour in a shallow dish and season with salt and freshly ground pepper.

Roll the baby marrows in the flour to coat.

Whisk the eggs and milk together and put in a separate shallow dish.

Roll the baby marrows in the egg, then in the flour again.

SEED COATING:

Mix all the ingredients well.

Roll the baby marrows in the egg again, then cover them in seed coating, pressing down lightly.

Arrange on a plate and chill in the fridge for at least 30 minutes.

Heat enough oil in a pan for shallow-frying.

Fry the coated baby marrows in batches until the seeds are golden brown.

Drain on paper towels.

DIP Mix all the ingredients well.

TO SERVE:

Slice the baby marrows in half length ways and serve with the dip and lemon or lime wedges.



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