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.
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| They look a bit weird here. Taste good though. |
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