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Seed-crusted baby marrows


Baby marrows

Ingredients 14
Servings 2
Time 15 min

Ingredients

  • 125
    ml
    flour
  • salt and freshly ground pepper
  • 6
    medium baby marrows, washed and ends removed
  • 2
    eggs
  • 60
    ml
    milk
  • 100
    g
    sprinkling peanuts
  • 100
    g
    sunflower seeds
  • 30
    ml
    sesame seeds
  • 2,5
    ml
    each ground cumin and coriander
  • oil for shallow-frying
  • 250
    ml
    plain yoghurt
  • pinch of ground cumin
  • handful of fresh coriander, chopped
  • lemon or lime wedges
 

Method

10 min
 

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

Roll the baby marrows in the flour to coat.

2 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.

3 SEED COATING

Mix all the ingredients well.

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

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

4 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.

5 DIP Mix all the ingredients well.

6 TO SERVE

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

 

Read more on: vegetables
 

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