Just because all the bright summer produce you love is going out of season, doesn’t mean you can’t whip up a beautiful meal with fresh ingredients, like zucchini fritti (fried baby-marrow fingers).

SERVES 4 // COOK TIME 15 min

INGREDIENTS
For the batter
100 g cornflour
100 g self-raising flour
1 tsp salt
1 cup sparkling water
For the aioli
2 egg yolks
1 garlic clove, crushed
¼ tsp salt
¼ tsp mustard
2 tsp white wine vinegar
1 cup olive oil
For the zucchini fritti (baby-marrow fingers)
2 egg whites
500 g baby marrows, quartered

METHOD
For the batter
1. Combine all the dry ingredients.
2. While whisking continuously, gently drizzle in the sparkling water, until you have a thick batter.
3. Refrigerate to rest for 30 minutes.
For the aioli
1. Whisk together the egg yolks, garlic, salt, mustard and vinegar in a bowl. Add the oil to a jug.
2. While whisking vigorously, trickle in the oil, until emulsified.
3. Season to taste and refrigerate.
For the zucchini fritti (baby-marrow fingers)
1. Beat the egg whites until stiff peaks form. Fold into the chilled batter.
2. Heat enough oil to deep-fry.
3. Dip each baby marrow into the batter and deep-fry until a light golden brown. Drain on paper towel. Sprinkle over sea salt while still hot.
4. Serve immediately with aioli.

Recipes & styling: Kate Turner
Photography: K-Leigh Siebritz / HMimages.co.za

Spaced for time? You’ll only need 20 minutes before you’re sitting down to a wholesome rice noodles, mushrooms and Thai green curry sauce meal.

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