Monday 28 January 2013

Fennel Fritters

These came out of the snow. Not literally… but because of the 3mm, er... blizzard, we experienced in early January, deliveries of essential foodstuff were kyboshed. I was after some samphire; something with texture to serve with fish. But I’m so glad I made these instead. A revelation. Maybe it’s because you don’t normally find that aniseedy tang inside anything deep fried but, whatever the reason, these are delicious.
Make a thin batter with 60g flour, an egg, dash of veg oil, 75ml of milk. Add to this some smashed fennel seeds. Let this stand for a bit. It helps the batter develop (apparently).
Thin slice some fennel. This is one occasion where a mandolin is all but essential. Dip the fennel in the batter and deep fry at 180°C for only a minute or two.

They look a bit weird here. Taste good though.

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