Parmesan-dusted baby marrow fries
- 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.