- 6 large baby marrows
- 2 rounds of feta
- 1 punnet baby tomatoes
- 1 clove garlic
- 1 egg
- Olive oil
- Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
- Wash the baby marrows and grate them into a bowl. Let them drain in a colander for 10 minutes and give them a good squeeze to get rid of any excess moisture.
- Place the Frying Pan accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
- Whisk the egg, add it to the marrows and season with salt and pepper. Mix well.
- Place the tomatoes on the Frying Pan with some olive oil and close the Dome Cover. They will cook for about 10 minutes – check every now and again and turn them. Remove and set aside.
- Close the Dome Cover for 5 minutes so it can heat up again.
- Make flat patties by pressing the marrow mixture together between your hands. Place these onto the Frying Pan.
- Fry with the Dome Cover off for about 5-10 minutes a side or until it’s lightly browned. Flip the fritters and crumble feta over the ops and add 3-4 tomatoes on each fritter.
- Close the Dome Cover and let them cook for about 5 minutes.
- Enjoy as a lovely vegetarian meal with a salad or as an accompaniment with fish or meat.