Marrow Fritters
Ingredients
Directions
Blanch the marrow in a pan of cold water with a handful of coarse sea salt until the water boils, then remove the marrow.
Dip small portions of the seasoned marrow into the batter.
Fry the fritters in boiling fat until they are golden brown.
Serve very hot.
Recipe from a historical cookbook (Internet Archive).
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.
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