Photo: Simon LambertGolden, crisp and quietly irresistible. These fennel and lemon fritters let the fennel turn sweet and tender, while lemon adds a fresh lift. Light enough to serve as a starter or alongside drinks, yet satisfying enough to hold their own as part of a relaxed spread. Perfect warm from the pan with a little yoghurt on the side. 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.
