Peel and cut the vegetable marrows, simmer in their own juice in a covered pan.
Mash the prepared vegetable marrows, add butter, and cool the mass to 140-160 oF (60-70oC). Add eggs, salt, sugar, wheat flour and soda. Stir the mass finely until bubbles appear on the surface.
Drop the mass with a tablespoon on a hot butteres frying pan and fry the fritters on both sides until light brown crisp appears.
Serve the dish with sour cream. Decorate it with parsley greens.
