#JackieCameronWorldWonderDishes

We’re stopping at the sunny shores of South Australia for a spot of lunch on our whirlwind world tour. From humble beginnings as a corn-based snack, fritters have evolved to be a vessel for a variety of delicious veg. Made quickly and easily in one bowl, these baby marrow fritters are golden brown, crispy on the outside, tender on the inside delights.

These are best served with a trio of global delights: tapenade, olive oil and homemade dukkah.

Ingredients:

●      ½ onion, grated

●      4 whole baby marrows, grated

●      1 small potato, peeled and grated, and water all drained out

●      ¼ cup stoneground cake flour

●      1 red chilli, seeds removed and sliced

●      2 garlic cloves

●      50g goats cheese

●      1 whole egg, beaten

●      Salt and pepper

●      1 L sunflower oil

●      Extra: Homemade Tapenade, Olive Oil and Homemade Dukkah

Method:

Mix all the above together, and add more flour if needed, just so it holds. Heat the sunflower oil in a pot on the gas hob of the Defy Cooker. Place spoonfuls of the mixture into the hot oil and cook until golden brown, turning once. Serve hot with the tapenade, olive oil drizzle and dukkah.