Baby Marrow and Corn Fritters – River Lodge

Baby Marrow and Corn Fritters – River Lodge

These absolutely delicious fritters are so easy to make and create such an impression when having friends over, that really there is no excuse not to give the recipe a try. Partnered with a simple yogurt sauce, topped with smoked salmon and you have the perfect meal for any dinner party. Alternatively serve them as part of a more generous harvest table, they may even end up being the star of the show. We  have to thank River lodge for sharing this fabulously tasty recipe with us.


  • 1 pkt Baby marrow, grated
  • 1 tin corn kernels
  • 2 eggs
  • 1/2 cup self-raising flour (can be replaced with an almond flour and 5 ml of baking powder for gluten intolerant)
  • 2 tbs mint and parsley chopped
  • 3 spring onions, chopped finely
  • handful of bread crumbs


Grate the baby marrow, put into a strainer add a little salt to remove excess water – for about 7 min

Chop and pan fry the parsley, mint and spring onion.

Place the baby marrow in a bowl, add egg, flour, parsley, mint, spring onion and bread crumbs and mix it all together.

Spoon the mixture into a pan and deep fry.

Yogurt sauce

  • 1 cup Greek yoghurt
  • Handful chopped mint
  • 5 tsp of lemon juice

Mix together and enjoy!

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