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Baby marrow and chilli bites with a creamy dip

Name: Baby marrow and chilli bites with a creamy dip
Yield: Makes 20
Ingredients: Baby marrow bites; 240g (2 cups) cake flour; 10ml (2 tsp) curry powder; 5ml (1 tsp) salt; 5ml (1 tsp) baking powder; 1 large egg; 250ml (1 cup) milk; 250ml (1 cup) Greek-style yoghurt; 60ml (¼ cup) spring onion, finely sliced; 1 small red chilli, seeded and finely chopped; 500ml (2 cups) baby marrows, thinly sliced; Creamy dip; 30ml (2 tbsp) butter; 250ml (1 cup) baby marrows, roughly chopped; 2 garlic cloves, finely chopped; 5ml (1 tsp) mustard seeds; salt and freshly ground pepper, to taste; 1½ rounds of feta; 170ml Greek-style yoghurt; 15ml (1 tbsp) fresh dill, chopped; a squeeze of lemon juice; oil, for deep-frying; lemon wedges, to serve

December 8, 2011 (Last Updated: January 11, 2019)

Baby marrow and chilli bites with a creamy dip are a great welcome snack. The refreshing creamy dip offsets the spicy baby marrow bites. These golden little delights are irresistible!

Print Recipe

Baby marrow and chilli bites with a creamy dip

Serves: Makes 20

Cooking Time: 1 hr

Ingredients

Baby marrow bites
240g (2 cups) cake flour
10ml (2 tsp) curry powder
5ml (1 tsp) salt
5ml (1 tsp) baking powder
1 large egg
250ml (1 cup) milk
250ml (1 cup) Greek-style yoghurt
60ml (¼ cup) spring onion, finely sliced
1 small red chilli, seeded and finely chopped
500ml (2 cups) baby marrows, thinly sliced
Creamy dip
30ml (2 tbsp) butter
250ml (1 cup) baby marrows, roughly chopped
2 garlic cloves, finely chopped
5ml (1 tsp) mustard seeds
salt and freshly ground pepper, to taste
1½ rounds of feta
170ml Greek-style yoghurt
15ml (1 tbsp) fresh dill, chopped
a squeeze of lemon juice
oil, for deep-frying
lemon wedges, to serve

Instructions

For the baby marrow bites, combine the flour, curry powder, salt and baking powder in a bowl. Whisk in the egg, milk and yoghurt until you have a smooth batter. Stir in the spring onion, chilli and baby marrows and leave the mixture to stand for 30 minutes.

To make the dip, heat the butter in a pan and fry the baby marrows, garlic and mustard seeds for 2 minutes until tender. Season and allow to cool. Place the feta in a blender and process until smooth. Stir in the cooled marrow mixture together with the yoghurt, dill and lemon juice. Adjust seasoning.

Heat the oil in a deep pan over medium heat. Drop tablespoonfuls of the batter into the oil and deep-fry the baby marrow bites until golden and crisp.

Serve the crispy bites with the dip and lemon wedges on the side.

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December 8, 2011 (Last Updated: January 11, 2019) By Food & Home Entertaining Staff