Serves 4 as a side / makes 16 fritters
Prep time 15min
Cook time 15min
Skill Easy
Ingredients
1 medium fennel bulb, fronds reserved
1 onion, grated
2 spring onions, finely sliced
Zest of 1–2 lemons
½ tsp fennel seeds, ground
½ cup parsley and fennel fronds, roughly chopped
1 egg
1 tsp salt
Pinch ground black pepper
50-60g flour, to bind
Olive oil, for frying
Method
Grate the fennel and onion, sprinkle with a little of the salt. Place into a sieve or clean cloth and leave to sit for 10-20 minutes to draw out excess moisture. Squeeze well, discarding the liquid.
Transfer to a bowl and add the spring onions, lemon zest, ground fennel seeds, herbs, egg, remaining salt and pepper. Mix well, then add the flour and stir to bind.
Heat enough olive oil to generously cover the base of a frying pan over medium heat. Lightly dampen your hands and roll the mixture into bite-sized balls (about a tablespoon each).
Cook in batches for 2-3 minutes per side, or until golden and crisp. Serve warm with lemon and yoghurt.
