- Why does the coating fall off the marrow?
- Water left on the surface turns to steam in the hot oil, and this steam cushion throws off the coating. The solution is thorough drying after salting.
- What if it's not crispy enough?
- The oil temperature was likely too low, and the coating soaked up oil. Use a thermometer!
- Can I bake it in the oven?
- Yes, but it will be drier. Spray the breaded slices with oil and bake at 200°C with fan.
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Omurice bowl with traditional miso soup
Peach Strudel
Momos with curry sauce
Apple Pie Ravioli
Kibbeh nayyeh
Chestnut tangsuyuk
Baked Falukorv with mustard and onion
Risi e bisi
Mumbai street style pav bhaji
Boiled Sweet Potato with Chilli and Coriander
Kebab in pita
Homemade Italian ciabatta rolls
Sacher waffles
Cheesy Cornbread (Proja) with Feta
Misozuke
Mamledar Misal Pav
Cinnamon & apple oat muffins
Spicy Ginger & Tequila BBQ Sauce
Beef & Black Pepper Burger
Brie, honey & walnut croissants
Breaded marrow slices
The secret to perfect breaded marrow lies not in the coating, but in managing the vegetable's water content. Young marrow acts like a sponge: if fried untreated, the water inside turns to steam and throws off the coating. Preparing with salt compacts the vegetable flesh, resulting in a perfect contrast of creamy interior and crunchy exterior that everyone queues for at Sunday lunch.
Ingredients
1
kg
Marrow / Cooking Squash (young, not woody)
150
g
Plain flour
3
pcs
Eggs (Size L, room temperature)
250
g
Breadcrumbs (preferably homemade or coarse)
15
g
Salt
2
g
Ground black pepper
500
ml
Sunflower oil (for frying)
Shopping List (0)
Equipment Needed
- Sharp chef's knife and chopping board for slicing
- Vegetable peeler
- Kitchen paper for thorough drying
- 3 wide, flat plates for the breading station
- Fork for beating eggs and turning
- Deep frying pan or saucepan for deep frying
- Kitchen thermometer to check oil temperature
- Cooling rack or kitchen paper for draining
Allergen Information
Cereals containing gluten
Eggs
Instructions
1
✓
Peel the marrow, cut in half lengthways. If the seeds are large, scoop out the middle with a spoon; if young, you can leave them. Slice into even rings or half-moons approx. 7-8 mm thick.
Tip: Uniform thickness is key for heat distribution. If too thin, it dries out; if too thick, the middle stays raw by the time the coating browns.
2
✓
Salt the slices on both sides and let them stand for 20 minutes in a bowl or colander.
Tip: Salt draws water from the cells (osmosis). This process not only flavours but compacts the vegetable structure so it doesn't soak the coating.
3
✓
After resting, dab the moisture off every single slice with kitchen paper. The surface needs to be dry to the touch. Then pepper them.
Tip: Water in oil turns explosively to steam, which is dangerous and causes coating detachment. A dry surface ensures flour adhesion.
4
✓
Prepare the breading line: 1st plate: flour. 2nd plate: eggs beaten with a pinch of salt. 3rd plate: breadcrumbs.
Tip: Beating and salt break down the egg protein structures (denaturation), forming a more even coating.
5
✓
Toss slices first in flour (shake off excess), then dip in egg, finally coat in breadcrumbs. Press crumbs on gently with your palm.
Tip: Flour is the 'glue' between the moist vegetable and the egg. If left too thick, the coating falls off.
6
✓
Heat the oil over medium heat (approx. 170°C). Put in 3-4 slices, do not overcrowd. Fry for 3-4 minutes per side until golden brown and crispy.
Tip: If you put too many slices in at once, they cool the oil. Cold oil doesn't seal the coating (no thermal shock), so the breadcrumbs soak up fat.
7
✓
Remove fried slices to a rack, or stand them on kitchen paper to drain excess oil.
Tip: If you pile them flat on top of each other, they soften in their own steam (condensation) and lose crispiness.
Recipe FAQ
Ingredients
- 1 kg Marrow / Cooking Squash (young, not woody)
- 150 g Plain flour
- 3 pcs Eggs (Size L, room temperature)
- 250 g Breadcrumbs (preferably homemade or coarse)
- 15 g Salt
- 2 g Ground black pepper
- 500 ml Sunflower oil (for frying)