Place the grated baby marrow in a colander, sprinkle ½ t salt over them and leave for 30 minutes to drain. Gently squeeze out any excess liquid before placing the marrow in a mixing bowl.

Add the onion and parsley, and a little more salt, if necessary. Break the eggs into a separate bowl and beat lightly with a fork. Stir the eggs into the marrow mixture, then sieve the self-raising fl our over the mixture and stir in to form a soft batter – it should drop easily off a spoon.

Heat the olive oil in a frying pan and use a large spoon to drop four roughly-shaped fritters into the pan. Fry until golden, then fl ip and repeat. Remove from the oil using a slotted spoon and drain on absorbent paper.

If necessary, add more oil to the pan, and repeat with the next batch of fritters. Continue in this way until all the batter is fi nished. Serve immediately. 

Cook’s note: The fritters can just as easily be made in a nonstick pan without oil.

This recipe was created by Mariana Esterhuizen, is the owner-chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341-0272 if you have any queries about this recipe.