Skip to content Skip to sidebar Skip to footer
Not up for deep-frying? These fries can also be oven baked at 200°C for 10-12 minutes, if you prefer.

Less than 30 minutes

Serves 4 (as a side)

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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.
Print for later

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

You might also like

Short-rib potjiekos

This recipe is from Afrikaans food icon Peter Veldsman’s 1980s cookbook. The dried fruit cooks away to leave a tangy sweet sauce that cuts through the fattiness of the fall-off-the-bone meat.