Baby marrow-and-feta fritters

“In the summer months in our restaurant, we used to grate about 10 kg of baby marrows every evening for these. It was incredible how many of them would be ordered. We used just feta in the original recipe but the addition of some hard cheese only makes them better.”

Serves 4 to 6 as a sharing plate EASY

GREAT VALUE

Preparation: 15 minutes Cooking: 20 minutes

large baby marrows 4 large red onion 1, diced olive oil 1T fresh mint 1 large handful, chopped fresh dill 1 handful, chopped feta 100 g, crumbled These fritters are a perfect snack after a day on the beach” strong hard cheese, such as Manchego, pecorino or Parmesan 100 g, grated flour 4 T (possibly a bit more), plus extra for dusting free-range eggs 2 dried oregano 1t vegetable oil ¾ cup sea salt and freshly ground black pepper, to taste

1 Grate the baby marrows using the coarse side of a box grater, then salt and drain for 10 minutes. 2 Fry the red onion gently in the olive oil until translucent. Squeeze the baby marrows to get rid of excess water and place in a bowl with the onion. 3 Add the mint and dill, feta and hard cheese.

Add the flour and eggs and mix. Season with oregano, salt and pepper. The mix will be quite loose but manageable enough to create the fritters. Check the seasoning. 4 Heat the oil until hot but not smoking. Check by dropping in a bit of the mixture – it should bubble instantly. Take a large tablespoon of the mix, roll in the flour and fry in the oil until golden. Repeat with the remaining mixture.

HEALTH-CONSCIOUS, MEAT-FREE WINE: Woolworths Brut Natural

Cap Classique