Vegetables & sides / RICETTI
Fried Maltese marrows with vinegar
Marrow slices dressed with oil, garlic and vinegar.
◷ 35 min / 4 servings
Method
- Slice marrows 5 mm thick and pat dry.
- Fry in oil in batches for 3–4 minutes per side until golden.
- Transfer to a dish. Cook garlic in remaining oil for 30 seconds and remove from heat.
- Carefully add vinegar, mint and seasoning. Pour over marrows and stand for 10 minutes.
✳ From the kitchen
Serve warm or at room temperature.
Tradition reference
Diar il-Bniet · Traditional summer dishes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.