Fennel Frond Fritters

Have you ever tried fennel frond fritters? Fennel fronds have a light, slightly sweet, and licorice-like flavour, which adds a fresh and herby note to the fritters. This unique flavour balances well with cumin, garlic, and onion while the feta brings a tangy, salty kick.

These fritters are great with different sauces or dips, like yoghurt or aioli, and can be served alongside salads, making them versatile for a variety of meals and occasions.

To make these fritters Vegan remove the feta and egg and use an egg replacer and plant based feta (such as Savour) instead.

Fennel Frond Fritters

1 cup fennel fronds, finely chopped

1 small onion, finely chopped

1 garlic clove, minced

1/2 cup all-purpose flour

1/2 cup chickpea flour

1/2 teaspoon baking powder

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1/2 teaspoon salt (adjust to taste)

1/4 cup water (more if needed)

1 large egg (or egg replacer)

1/4 cup crumbled feta cheese (or plant based feta)

Olive oil, for frying

Lemon wedges, for serving

Method

In a mixing bowl, combine the all-purpose flour, chickpea flour (if using), baking powder, ground cumin, salt, and black pepper. Mix well.

 Add the chopped fennel fronds, onion, garlic, and feta cheese (if using). Stir to combine.

Crack the egg (or egg replacer) into the mixture and stir well. Gradually add water a little at a time until you have a thick batter. If it becomes too thin, add a little more flour. The batter should be thick enough to hold together when spooned into the pan.

Heat a generous amount of olive oil in a large skillet over medium heat. You need enough oil to shallow fry the fritters, about 1/4 inch deep.

Once the oil is hot, drop spoonfuls of the batter into the pan, flattening them slightly with the back of a spoon. Fry for 2-3 minutes on each side until golden brown and crispy. Work in batches if needed, and don’t overcrowd the pan.

Remove the fritters from the pan and drain on paper towels to remove excess oil. Serve hot with a squeeze of lemon and a dollop of sour cream. Add chopped fennel fronds on top.