We already wrote about marrow in the recipe for Russian squash/marrow dip / sauce (kabachkovaya irka). This is another popular recipe with marrows in Russian / ex. Soviet cuisine. Marrows were widely known vegetables in Russia while courgettes (zuccinies) arrived quite recently, in 90s. Marrows were grown all over the country in kitchen gardens at dachas and country houses. Fried marrow would be the most popular idea of cooking them. It is quite easy though it takes some time, especially if you don’t want to use too much oil and make the marrow too greasy and higher in calories.
Pan fried marrow/squash
Cooking marrow / squash vegetable in a pan. Russian cuisine marrow vegetable recipe
Yield: 5 as a starter
- Marrow/squash 1
- Vegetable oil
- Flour 1/2 cup (optional)
- Smetana / soured cream to serve (optional)
You will also need a large frying pan and several paper towels.
2. You can use some flour to dust the slices of the marrow slightly. I personally skip the flour as, though flour makes fried marrow slices a bit crunchier, it keeps extra oil on marrow slices and adds unnecessary calories. If you are using flour mix it with the salt.
3. Preheat some oil in a frying pan and put several marrow slices in it. If you have not used the flour, then salt the slices now in the pan (one salted side is enough). Now turn the heat down and cover the pan with the lid. The heat intensity should just be enough to cook the marrow slices nicely in a little oil without burning them or free frying them in a lot of oil. When one side is ready, use folk to turn the slices over. Cooking marrow slices in the pan will take you about 3 minutes on each side.
4. Put the cooked marrow slices on the paper towel which will soak up some of the extra oil. Then put them into the serving plate while frying the rest of the marrow in the pan.
5. Serve pan-fried marrow as a starter, warm or cold, or as a vegetable side. Enjoy as they are or with some smetana (sour cream)!