Spicy Baby Marrow Rounds

Spicy Baby Marrows Rounds is a great snack and tasty too. Also known as courgette or zucchini, the marrow fruit is a member of the squash family. Low in calories and boasting a delicate flavour and firm texture, marrows are delicious when sliced and lightly fried in butter or olive oil with garlic or fresh herbs. (Wikipedia)

Ingredients

4 medium baby marrows
2 eggs
40g pecorino cheese, finely grated
30g coconut flour
1 tbsp dried chilli flakes
1/2 tsp cayenne pepper
Himalayan salt and black pepper
coconut oil, for deep-frying
1/2 red chilli, finely sliced, to sprinkle

Method

Slice the baby marrows into thin discs and set them aside. Beat the eggs in a bowl. Mix the pecorino cheese, coconut flour, chilli flakes, cayenne pepper, and Himalayan salt and black pepper, to taste, on a shallow plate.
Dip the baby marrow rounds into the egg mixture and then toss them through the pecorino mixture.
Heat the coconut oil in a small, deep pot and fry the rounds in batches until they are golden in colour. Drain them on paper towel.
To serve: Serve the baby marrow rounds with extra chilli sprinkled on top.