Baby marrow fritters with green salsa and coconut cream – Food & Home Magazine
Baby marrow fritters with green salsa and coconut cream are guaranteed to please. Crispy and golden and full of flavour, they're a perfect light supper.
Ingredients
- 9 finely grated baby marrows
- 1 peeled and minced garlic clove
- 15ml (1 tbsp) baking powder
- 60ml (¼ cup) cake flour
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) ground cumin
- a small handful chopped fresh fennel leaves
- olive oil for frying
- chopped spring onion for green salsa
- green chilli for green salsa
- avocado for green salsa
- coconut cream for drizzling with olive oil for dipping
- lemon halves for squeezing
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