• 2 very small marrows
• coating batter or yeast batter, see Fried Brussels Sprouts, or egg and breadcrumbs

Peel and boil the marrows in salt and water until tender. Drain well. Cut into 1½–in. squares or into strips, remove the seeds. Coat with egg and breadcrumbs or dip in batter and fry in hot deep fat at 340° F. Turn them during frying as they will float, and when golden brown remove from the fat Drain well, serve hot.