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Baby marrow frites with skordalia and olives

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

240 g flour
2 t baking powder
1 t sea salt
2 free-range eggs
4 T olive oil
1 1/2 cups water
Sunflower oil, for frying
350 g baby marrows, quartered lengthways
150 g olives, pitted and crushed
2 t pine nuts, toasted, for serving
Lemon juice, for serving

For the skordalia:

9 slices white bread, crusts removed
4 cloves garlic, crushed
1 T lemon juice
1/2 cup olive oil
Sea salt, to taste

Method

Mix the flour, baking powder and salt in a large mixing bowl. Mix the eggs, olive oil and water and whisk into the flour mixture.

Heat the oil, dip batches of baby marrow into the batter and deep-fry until golden. Drain on kitchen paper.

To serve, spread plates with the skordalia, top with baby marrows, scatter with olives and garnish with toasted pine nuts and a squeeze of lemon juice.

To make the skordalia, soak the bread in a little water until soft. Transfer to a blender, add the garlic and lemon juice and blend until smooth. Slowly pour in the olive oil while blending. Season to taste.