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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