I apologize for only having a photo of the batter and not having a photo of the finished dish, but they all got eaten before I could take one. I’ll make sure to update when I make another batch this week. Yes, they’re that good.
Crispy, herby, and additive, these fennel fritters were a favorite of mine back when I used to cook at the Occidental Arts and Ecology Center. I’d make a big batch for our guests and serve them with a tangy yogurt sauce.
They hit the spot for a pre-dinner bite and were a great way to showcase the beautiful fennel grown right in the garden.
In the height of summer, when fennel is in abundance, the bulb seems to get all of the attention. It’s fresh anise flavor is lovely to enjoy thinly sliced on it’s own, tossed into salads, or caramelized and added to your favorite savory dishes.
The feathery fronds however, have tons of flavor and can be added to pestos, soups, dressings, or used to make fritters, of course.
Fennel is used throughout the Mediterranean in a variety of cuisines. You’ll often find fennel used in Greek dishes and these fritters are a riff off of those.
You can always use the bulb, too. Sliced paper thin, they take a bit longer to cook, but are another option if you don’t have the fennel fronds on hand.
If you’re dairy free, simply omit the feta. Same goes for the flour, just use a 1:1 gluten-free flour or even chickpea flour would be a nice substitute.
Enjoy on their own, hot and crispy or serve with a tangy yogurt sauce like this one.
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