Baby marrow and chilli bites with a creamy dip are a great welcome snack. The refreshing creamy dip offsets the spicy baby marrow bites. These golden little delights are irresistible!
Baby marrow and chilli bites with a creamy dip
Baby marrow bites
- 240g (2 cups) cake flour
- 10ml (2 tsp) curry powder
- 5ml (1 tsp) salt
- 5ml (1 tsp) baking powder
- 1 large egg
- 250ml (1 cup) milk
- 250ml (1 cup) Greek-style yoghurt
- 60ml (¼ cup) spring onion, finely sliced
- 1 small red chilli, seeded and finely chopped
- 500ml (2 cups) baby marrows, thinly sliced
- 30ml (2 tbsp) butter
- 250ml (1 cup) baby marrows, roughly chopped
- 2 garlic cloves, finely chopped
- 5ml (1 tsp) mustard seeds
- salt and freshly ground pepper, to taste
- 1½ rounds of feta
- 170ml Greek-style yoghurt
- 15ml (1 tbsp) fresh dill, chopped
- a squeeze of lemon juice
- oil, for deep-frying
- lemon wedges, to serve
For the baby marrow bites, combine the flour, curry powder, salt and baking powder in a bowl. Whisk in the egg, milk and yoghurt until you have a smooth batter. Stir in the spring onion, chilli and baby marrows and leave the mixture to stand for 30 minutes.
To make the dip, heat the butter in a pan and fry the baby marrows, garlic and mustard seeds for 2 minutes until tender. Season and allow to cool. Place the feta in a blender and process until smooth. Stir in the cooled marrow mixture together with the yoghurt, dill and lemon juice. Adjust seasoning.
Heat the oil in a deep pan over medium heat. Drop tablespoonfuls of the batter into the oil and deep-fry the baby marrow bites until golden and crisp.
Serve the crispy bites with the dip and lemon wedges on the side.