Vegetable Marrow, Fried
Ingredients
Directions
Prepare
Boil the marrow until soft but firm.
Allow it to cool, then cut into slices ½ inch thick.
Coat and fry
Dip the slices into beaten eggs, then coat with breadcrumbs.
Fry in hot oil until lightly browned.
Serve
Serve very hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Vegetable marrow
- Forms the main body of the dish once boiled, cooled and sliced.
- Eggs
- Bind the breadcrumbs to the marrow slices so the coating stays on during frying.
- Breadcrumbs
- Form a crisp, golden coating that browns when fried in hot oil.
The step that matters
Frying in hot oil. If the oil is not hot enough, the coating absorbs oil and turns greasy instead of crisping and browning. Hot oil seals the breadcrumb coating quickly so it stays crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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