Rather than the usual stuffed Marrow, try this interesting way of cooking the humble vegetable. As Marrows hold a lot of water, they need to be salted to draw that moisture out and then patted dry. You can Tempura the other vegetables in your box to go along side. Give it a go and let us know what you think.
Half A Marrow
150g Plain Flour
10g Baking powder
1 tsp Salt
200ml Ice cold Sparkling mineral water
Oil for deep frying
- Rid the Marrow of its peel and scoop out the seeded core.
- Cut the pale flesh into large chunks. Put the pieces into a colander in the sink, sprinkle with sea salt and leave for half an hour or so, till much of the water has dripped away.
- Pat dry with a kitchen towel.
- Heat your oil (enough to deep fry the vegetables) to around 180c.
- Make the batter by putting the flour, cornflour, baking powder and salt in a large bowl, give it a whisk to remove any lumps.
- Slowly add sparkling water whisking as you pour to achieve a batter with the consistency of single cream.
- Place the vegetable pieces in the batter making sure they are well covered and deep fry in batches till they are golden brown.
- Remove and drain on kitchen paper.
- Serve immediately with a slice of lemon.