John’s Grandma’s marrow flower fritters recipe

Ingredients (to make roughly 6 palm-size fritters)
Self Raising Flour about 2oz/50g per egg
The aforementioned egg or eggs
About 6 marrow flowers per egg
Some courgette/zucchini (optional but makes it more of a meal)
Pinch of salt
A little black pepper
A little water
Oil for frying

Method
Tear up the marrow flowers into pieces – size is up to you – anything from confetti size to about half the original petal size. If your plants are already fruiting, you can add a thinly sliced courgette (zucchini) to the mix too.

Mix the flour, egg, salt and water together to achieve the consistency of American pancake/drop scone batter – slightly thicker than usual British pancake batter.

Mix the flowers (and courgette, if you’re using that) into the batter.

Heat up some oil in a frying pan for shallow frying. (John & his mum used less oil when they made them and they stuck & burnt a bit.)

Drop a dollop of the batter-with-flowers into the hot oil and fry until golden brown. Flip over to cook the other side and serve immediately. John & his mum ground some more salt onto the top of the cooked fritters but that made them too salty for me – I’d have much preferred more pepper on top instead.