Parmesan-dusted baby marrow fries

July 27, 2016 (Last Updated: November 14, 2018)

Parmesan-dusted baby marrow fries

Serves: 6
Cooking Time: 30 mins


  • 500ml sunflower oil, to fry
  • 400g baby marrows, washed and julienned
  • Maldon sea salt and freshly ground black pepper, to taste
  • 150g Parmesan, grated, to serve



Heat the oil in a medium saucepan over high heat. Add the baby marrow slices when the oil is hot and fry in batches until cooked through and slightly golden (the vegetables won’t go crispy), 5 – 6 minutes. Remove from oil using a slotted spoon and drain on paper towel.


Season the fries, dust with Parmesan and serve warm.


A garlic and lemon mayonnaise would be a great addition to this canapé: mix together 125ml (½ cup) good-quality mayonnaise, the juice of ½ lemon, ½ peeled and grated garlic clove, 45ml (3 tbsp) chopped fresh dill, sea salt and freshly ground black pepper until well combined.

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