Fennel & Onion Fritters Recipe

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SERVES:

3–4 (makes 8–10 fritters)

Prep Time:

10 minutes, plus 20 minutes resting

Cook Time:

5 minutes per batch (see flag above)

Fennel gets an unexpected turn here — grated fine, squeezed dry, and fried up with onion, dill and parsley until the edges go properly crisp. These fritters are the kind of thing you make once and then start finding excuses to make again: quick lunch, snack plate, or side for something bigger. A garlicky yoghurt sauce and a squeeze of lemon cut through the richness, so every bite stays sharp instead of heavy.

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_{INGREDIENTS FOR THE FRITTERS:}

1 fennel bulb
1 onion
2 Tbsp dried parsley
1 Tbsp dried dill
100g flour
2 eggs
Zest of 1 lemon
Salt and pepper
Oil, for frying

_{INGREDIENTS FOR THE YOGHURT SAUCE:}

½ cup yoghurt
1 clove garlic, crushed
½ tsp dried dill
Salt and pepper
Lemon to serve

_{INSTRUCTIONS:}

Grate the fennel bulb and onion and place them in a bowl. Season with salt and set aside for 20 minutes to allow the excess liquid to release.
Transfer the grated fennel and onion to a clean tea towel and squeeze really well to remove as much liquid as possible.
Place the fennel and onion back into a clean bowl. Add the dill, parsley, salt and pepper, followed by the flour.
Beat the eggs, add them to the mixture and stir everything together. Grate in the lemon zest and mix again until well combined.
Heat a generous layer of oil in a large frying pan over a medium-high heat. Once hot, spoon portions of the fritter mixture into the pan and gently flatten.
Cook for 2–3 minutes on each side, or until crisp and golden brown. Remove from the pan and place on a plate lined with kitchen paper.
To make the yoghurt sauce, combine the yoghurt, crushed garlic and dill. Season with salt and pepper and mix well.
Serve the fritters warm with the yoghurt sauce on the side and plenty of fresh lemon wedges.

wonkybox

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