Ingredients

• 500 g (3-4 large) large baby marrow
• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
• 65 ml (¼ cup) grated parmesan cheese
• ½ small onion, grated
• 1 clove garlic, grated
• salt and freshly cracked black pepper
• 2.5 ml (½ tsp) cayenne pepper
• 45 ml ( 3 Tbsp) flat leaf parsley, chopped
• 2 eggs, lightly beaten
• 80 ml ( ⅓ cup) buttermilk
• 250 ml (1 cup) self raising flour
• sunflower oil for frying
  for serving: sour cream

Method

1. Grate the baby marrow onto a clean tea towel.
2. Use the tea towel to wrap the baby marrow into a ball and firmly squeeze out as much of the water as possible.
3. Place the baby marrow into a large bowl.
4. Add the Rhodes Quality Whole Kernel Corn, cheese, onion, garlic, seasoning and parsley. 
5. Add the beaten eggs, buttermilk and the flour and stir well to combine.
   If the mixture is too wet, add more flour. 
6. Heat the oil in a non stick frying pan.
7. Use a 65 ml measuring cup to scoop 2-3 blobs of batter onto the pan and shape quickly into rounds.
8. Cook until the fritters have bubbles on the top, then flip them over and cook for an additional minute.
9. Repeat with the remaining batter.
10. Serve hot with sour cream.

Servings

Makes 18

Cooking Times

Prep Time: 15 minutes Cooking Times: 20 minutes