Crispy baby marrow fritters: Tasty, savoury bites as a light lunch

Looking for some light lunch ideas? Try our crispy baby marrow fritters. They are loaded with taste and quick to prepare.

If you are following a vegetarian diet that includes eggs, this recipe is perfect for you. These crispy baby marrow fritters are crunchy and seasoned with sea salt making each bite a taste sensation.

It is so easy to fall into a rut when preparing lunch or dinner by preparing the same recipes all the time. Get out of the rut by preparing these mouth-watering fritters. They pair perfectly with a light salad and will give you a good punch of vitamins and minerals when enjoying this tasty meal.

Serving suggestion of these crispy baby marrow fritters

Make sure you drain as much of the oil as possible after frying these beauties. Serve warm with a tasty garden salad on the side if you are serving it as a light lunch. You can also enjoy these fritters for a brunch. These bites will give you a good jump-start for an action-packed day.

Crispy baby marrow fritters recipe

5 from 1 vote

Recipe by Carla Zinkfontein
Course: Light lunchCuisine: GlobalDifficulty: Easy

Prep time



Cooking time



Total time




2 cups coarsely grated baby marrows

sea salt

½ cup finely chopped onion

½ cup finely chopped parsley

2 large eggs

½ cup self-raising flour

¼ cup olive oil, for frying


Place the grated baby marrow in a colander, sprinkle ½ teaspoon salt over them and leave for 30 minutes to drain. Gently squeeze out any excess liquid before placing the marrow in a mixing bowl.
Add the onion and parsley, and a little more salt, if necessary.
Break the eggs into a separate bowl and beat lightly with a fork. Stir the eggs into the marrow mixture, then sieve the self-raising flour over the mixture and stir in to form a soft batter – it should drop easily off a spoon.
Heat the olive oil in a frying pan and use a large spoon to drop four roughly-shaped fritters into the pan. Fry until golden, then flip and repeat.
Remove from the oil using a slotted spoon and drain on absorbent paper.
If necessary, add more oil to the pan, and repeat with the next batch of fritters.


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