Baby marrow fries

Ingredients:

• Vegetable oil, for deep-frying
• 2 cups (500ml) regular or panko breadcrumbs
• ¼ cup (60ml) grated parmesan (optional)
• 3 Tbsp (45ml) chopped fresh parsley
• 3 eggs
• Salt and milled pepper
• 1 punnet (800g) large baby marrows, julienned
• Fine salt or flavoured salt, for serving

Method:

1. Fill a large pot with oil to about 3⁄4 full and heat to 180°C. (See tip above on how to test oil temperature with no thermometer.) 
2. Combine breadcrumbs, parmesan (if using) and parsley in a bowl.
3. Whisk eggs in a separate bowl and season generously.
4. Dip baby marrow chips into egg and then the breadcrumb mixture. 
5. Deep-fry for 3-5 minutes or until golden and crispy.
6. Drain on kitchen paper, sprinkle with salt and serve immediately.

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