Recipe for cheesy buttermilk Baby Marrow Fritters
1½ cups (375 ml) wholewheat flour
1 tsp (5 ml) baking powder
1 cup (250 ml) buttermilk or maas
2 eggs, beaten
4 baby marrows, coarsely grated
6 tbsp (90 ml) grated cheddar or mozzarella cheese
2 tbsp (30 ml) sunflower or olive oil for frying
Place dry ingredients in a large mixing bowl. Beat buttermilk and eggs together in a separate bowl.
Stir buttermilk mixture into the dry mixture until well combined.
Stir in the baby marrows and cheese and mix to form a thick batter.
Heat half of the oil in a large frying pan and fry spoonfuls of the mixture until golden brown. Turn over and fry on the other side until golden brown and cooked. Drain on paper towel.
Repeat with remaining mixture and more oil if necessary. Serve 3 fritters per person as a snack.
1. Add a pinch of paprika to the batter, if preferred.
2. Add chopped fresh origanum, thyme or even parsley to the mixture.
3. Serve these fritters as a snack before a braai instead of crisps.
Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart Mark diet line – free nutritional advice provided by skilled dieticians – 0860 223 222.