Baby marrow and chilli bites with a creamy dip

Baby marrow and chilli bites with a creamy dip

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

Serves: Makes 20
Cooking Time: 1 hr

Ingredients

  • 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
  • Creamy dip

  • 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

Instructions

1

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.

2

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.

3

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.

4

Serve the crispy bites with the dip and lemon wedges on the side.

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