Ingredients
| 1 fennel bulb, very finely diced, fronds reserved and finely chopped | |
| 1 onion, very finely diced | |
| 2 spring onions, finely sliced | |
| ½ teaspoon fennel seeds, toasted and crushed | |
| 200g self-raising flour | |
| sea salt and black pepper | |
| 125-150ml cold sparkling water | |
| light extra-virgin olive oil or neutral vegetable oil, for frying | |
| LEMON YOGHURT | |
| 200g full-fat Greek yoghurt | |
| finely grated zest of 1 lemon | |
| 2 teaspoons extra-virgin olive oil | |
| sea salt |
It’s a warm afternoon, fennel is incredibly abundant, and we all need a snack. I make these fennel fritters; frying, eating, frying, eating. I love to serve them simply, with a lemony yoghurt beside them on the plate so the fritters can be happily dragged through.
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Instructions
| 1. | Combine the fennel, onion, spring onion and fennel seeds in a large bowl and mix well. |
| 2. | Add the flour and season with salt and pepper. |
| 3. | Pour in enough sparkling water to make a thick, porridge-like consistency. |
| 4. | Pour the olive or vegetable oil into a saucepan to a depth of 5cm and heat to 175°C or until a little batter dropped in the oil browns in 15 seconds. |
| 5. | Cooking in batches and using a second spoon to help, drop tablespoon amounts of the batter into the hot oil and cook the fritters for 2–3 minutes, turning halfway, until golden and cooked through. |
| 6. | Drain the fritters on paper towels or a wire rack and season with salt. |
| 7. | Meanwhile, mix the lemon yoghurt ingredients in a bowl. |
| 8. | Serve the fennel fritters immediately with the lemon yoghurt. |
This is an extract from
Good Cooking Every
Day by Julia Busuttil
Nishimura, published
by Plum, RRP $49.99,
photography by
Armelle Habib.