Cooking: Marrow/Zucchini Fritters
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After cutting marrows'/zucchinis' both ends, grate all of it and then mix it with 2-3 full tablespoons of salt and ground black pepper, put it aside for 5 to 10 minutes depending on how hungry you really are. :) While waiting, prepare all other ingredients. Sliced the cheddar cheese and red onions in small cubes. Beat 2 to 3 eggs, add 1/2 half cup corn flour, add 1 teaspoon of salt and mix it well. Back to the grated marrows/zucchinis, using kitchen cloth wring/squeeze it all until no more liquids. -
Put all the grated marrows/zucchinis into the beaten eggs with flour. Mix it well. Preheat the skillet/frying pan and put cooking oil. Using a spoon, take a fist-size like bunch of marrows/zucchini mixture and put it onto the skillet, flattened. Just make sure not to make skillet too crowded, so fry it 4 bunches at a time. Keep the frying to medium heat only. Flip them with your turner when you see sides are turning into brown. -
Put all the fritters over a kitchen roll to absorb all the oil remaining. And your tasty, hot, and crispy fritters now ready to be served. This appetizer is best served with mayonnaise or simply just catsup. :) An appetizer but can be stand alone dish for people who are always on the go.
Crispy-licious Appetizer
Torta (Omelet). This is one of the popular Filipino dishes which are in many kinds. There’s egg omelet of course, fish omelet (in Southern Philippines, dilis or anchovy is usually used), shrimp omelet, beef omelet and the most famous is the eggplant omelet which is locally known as tortang talong.
Here in Dubai, UAE, though we can find similar ingredients for the above mentioned tortas, I usually end up cooking this some kind of a torta which is called fritters using marrows or zucchinis. These are kinds of vegetables (in cooking); fruits (in botany speaking), which are not massively produced/marketed back home. Seldom you can see in the Philippines for reasons I don’t know of. 🙂
Ingredients:
5 to 6 marrows/zucchinis
150 grams cheddar cheese
2 to 3 eggs
1 big onion
salt (to taste)
ground pepper
cooking flour
cooking oil
Below are my steps in making a delicious fritters serves as caption to the three pix.
After cutting marrows’/zucchinis’ both ends, grate all of it and then mix it with 2-3 full tablespoons of salt and ground black pepper, put it aside for 5 to 10 minutes depending on how hungry you really are. 🙂 While waiting, prepare all other ingredients. Sliced the cheddar cheese and red onions in small cubes. Beat 2 to 3 eggs, add 1/2 half cup corn flour, add 1 teaspoon of salt and mix it well. Back to the grated marrows/zucchinis, using kitchen cloth wring/squeeze it all until no more liquids.
Put all the grated marrows/zucchinis into the beaten eggs with flour. Mix it well. Preheat the skillet/frying pan and put cooking oil. Using a spoon, take a fist-size like bunch of marrows/zucchini mixture and put it onto the skillet, flattened. Just make sure not to make skillet too crowded, so fry it 4 bunches at a time. Keep the frying to medium heat only. Flip them with your turner when you see sides are turning into brown.
Put all the fritters over a kitchen roll to absorb all the oil remaining. And your tasty, hot, and crispy fritters now ready to be served. This appetizer is best served with mayonnaise or simply just catsup. 🙂 An appetizer but can be a stand alone dish for people who are always on the go.
There goes my crispy-licious marrow/zucchini fritters, a good and healthy-licious vegetable dish for everyone to love especially to our 2 year old son. 🙂
Enjoy and eeiy, please tell me what you think of this post and how I can improve it. Thanks!
