AuthorJustin GillamCategoryDifficultyBeginner

I wanted to try and pimp up this classic British vegetable, instead of the typical recipes that are out there, most chefs normal recipes always involve stuffing and baking.
Marrows do not have the strongest and deepest of flavors but what they are good at is absorbing, the inside flesh is very sponge like, so perfect to infuse other taste and create your own recipe.
I've kept the basic of this recipe simple, meaning that once you have mastered the basic steps, introducing your own touches will be very easy and satisfying.
example; by adding dried seasoning mixes to the flour, smashed seeds or nuts to bread the crumbs or by simply changing the dip you really can turn this into one of your own specialties, I've even served them tomato ketchup for the little man and he loved them as a dunker.

Yields2 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

 2 eggs beaten click
 200 g Plain Flour
 100 g panko breadcrumbs
 4 tbsp mayonnaise
 10 Basil leaf click
 1 l Vegetable oil
 6 Large finger slice of Organic Marrow
 4 garlic cloves click
 5 g Fresh Rosemary
 1 l Water
 drizzle of Olive oil click
 Ground black pepper
 Salt

1

First give your Marrow a good clean under running cold water using a cloth, this is a good way to remove the tiny fibers on the skin.
With a sharp knife cut the Marrow in half length ways and remove the seeds, I use a tablespoon for this, nice and easy and helps create the right shape inside the Marrow.
Next place the Marrow on your board flat side down, cutting accross the other way this time creating 1 inch thick fingers, do not use to close to root as this will be a bit tougher.

2

Now its time to create a stock to gentle simmer the Marrow in, I'm using water, Olive oil, rosemary from my garden, fresh garlic and some fennel seed from the cupboard, all simple things from around the house,
Place all in a pan that will allow space for your fingers to cook and bring to the boil.
Turn down to a gentle simmer and place in your Marrow fingers in, they're going to take about 10 minutes but this may vary depending on the size of your Marrow, you want the Marrow to be soft to the touch but not falling apart and breaking when you remove from the pan.
Once removed place in a fridge and cool down for a couple of hours, they must be cold before moving on to the next step.

3

Place egg mix, breadcrumbs and flour mix separately in 3 different bowls.
When coating any food items you must always start with the flour, then the egg and finish with the breadcrumb, ensuring a even coating each step and shaking of any excess flour and bread crumbs.
Next use this method for your chilled fingers, repeat and place on a tray keeping them separated and refrigerate for another 20-30 minutes.

4

Now lets make the dip, very easy !
I'm using a pre made mayonnaise, lovely fresh Basil from my garden and ground black pepper.
Place you basil leaf and olive oil in a blender and turn on, this will start the process of breaking down the Basil, continue for a minute or so then add mayonnaise, blend thoroughly until mayonnaise turns green, finish with freshly ground black pepper.
That's it ! scoop out and serve in a ramakin or small bowl

5

Now the frying part, if you have a little deep fat fryer in your kitchen then brilliant set it to 170c and your off but if that's a no, don't worry a medium size deep frying will work just fine.
If you do not have a thermometer at home to check the temp of your oil its simple, as the oil is heating up test the temperature by dropping in little sprinkles of bread crumbs, if they do not fry straight away your oil is to cold and if its too hot your see them burn and turn dark to quickly.
Carefully place your chilled fingers into the oil and fry until golden brown on both sides, this should take 3-4 minutes on each side, remember ! keep a close eye on the temperature of the oil and adjust your hob as required, remove crispy fingers on to a piece of kitchen roll and season with salt.
Serve on a small plate with your creamy dip.
That's it....Done....Enjoy dunking

Ingredients

 2 eggs beaten click
 200 g Plain Flour
 100 g panko breadcrumbs
 4 tbsp mayonnaise
 10 Basil leaf click
 1 l Vegetable oil
 6 Large finger slice of Organic Marrow
 4 garlic cloves click
 5 g Fresh Rosemary
 1 l Water
 drizzle of Olive oil click
 Ground black pepper
 Salt

Directions

1

First give your Marrow a good clean under running cold water using a cloth, this is a good way to remove the tiny fibers on the skin.
With a sharp knife cut the Marrow in half length ways and remove the seeds, I use a tablespoon for this, nice and easy and helps create the right shape inside the Marrow.
Next place the Marrow on your board flat side down, cutting accross the other way this time creating 1 inch thick fingers, do not use to close to root as this will be a bit tougher.

2

Now its time to create a stock to gentle simmer the Marrow in, I'm using water, Olive oil, rosemary from my garden, fresh garlic and some fennel seed from the cupboard, all simple things from around the house,
Place all in a pan that will allow space for your fingers to cook and bring to the boil.
Turn down to a gentle simmer and place in your Marrow fingers in, they're going to take about 10 minutes but this may vary depending on the size of your Marrow, you want the Marrow to be soft to the touch but not falling apart and breaking when you remove from the pan.
Once removed place in a fridge and cool down for a couple of hours, they must be cold before moving on to the next step.

3

Place egg mix, breadcrumbs and flour mix separately in 3 different bowls.
When coating any food items you must always start with the flour, then the egg and finish with the breadcrumb, ensuring a even coating each step and shaking of any excess flour and bread crumbs.
Next use this method for your chilled fingers, repeat and place on a tray keeping them separated and refrigerate for another 20-30 minutes.

4

Now lets make the dip, very easy !
I'm using a pre made mayonnaise, lovely fresh Basil from my garden and ground black pepper.
Place you basil leaf and olive oil in a blender and turn on, this will start the process of breaking down the Basil, continue for a minute or so then add mayonnaise, blend thoroughly until mayonnaise turns green, finish with freshly ground black pepper.
That's it ! scoop out and serve in a ramakin or small bowl

5

Now the frying part, if you have a little deep fat fryer in your kitchen then brilliant set it to 170c and your off but if that's a no, don't worry a medium size deep frying will work just fine.
If you do not have a thermometer at home to check the temp of your oil its simple, as the oil is heating up test the temperature by dropping in little sprinkles of bread crumbs, if they do not fry straight away your oil is to cold and if its too hot your see them burn and turn dark to quickly.
Carefully place your chilled fingers into the oil and fry until golden brown on both sides, this should take 3-4 minutes on each side, remember ! keep a close eye on the temperature of the oil and adjust your hob as required, remove crispy fingers on to a piece of kitchen roll and season with salt.
Serve on a small plate with your creamy dip.
That's it....Done....Enjoy dunking

Crispy Marrow fingers, Panko crumb, basil and black Pepper mayo dip