So at this time a year the weather is a bit weird over here in Britain… One moment the sun is shining and it’s boiling, the next it’s storming, raining and really cold. How the heck is one to plan summer menus around this? Seriously, you plan to make a refreshing watermelon, feta and mint salad and just when you’re plating up, the weather turns to warming roast chicken mood. Hmm!
So what is a girl to do but to come up with dishes that can fit any weather predicament! One such a fantastic chameleon dish are these beautiful fennel and mint fritters. They’re quite light and refreshing when dipped into the yoghurt dip, but at the same time they fall very much into the comfort food category. Brilliant.
I used fennel for these fritters, but you could easily substitute the fennel for courgette – which are also currently in season. Just make sure to press the liquid out of the grated courgette before throwing it into the batter – otherwise you’ll end up with a runny soupy batter. Also, you might want to add a bit more flour if you’re using courgettes, just to counterbalance and absorb the liquid. I’d say add 2-4 more tablespoons of flour.
For those who don’t like fennel seeds (I absolutely adore them, but I have to admit they’re not everyone’s best friend), why not use toasted sesame seeds instead? Or if you prefer another strong punchy flavour, use some cumin seeds.
Either way, these fritters are super versatile, fun and very quick to make. Perfect if you don’t want to miss out on the brief sunshine outside.
Fennel and Mint Fritters with Yoghurt Dip
Makes about 20 small fritters and enough dip
1 large fennel bulb
1 tbsp fennel seeds
6 spring onions
3 handfuls of fresh mint, chopped
1 tsp baking powder
4 tbsp olive oil
200g Greek yoghurt
1 small garlic clove
2 spring onions
1 handful chopped iceberg salad
1 1/2 tsp lavendar salt (or normal salt)
1 tbsp fresh mint, chopped
Grate the fennel (or finely chop) and put into a large bowl.
Dry roast the fennel seeds until fragrant, add to the fennel.
Finely chop the spring onion and add to the fennel.
Add the chopped mint, crumble the feta into the mix, beat the eggs into it. Add the flour and baking powder, season with salt and pepper and mix it all into a batter.
Heat the olive oil in a frying pan. Once hot, drop in tablespoons of the batter to create little patties. Cook on each side for about 3 minutes. Once cooked, transfer onto absorbant paper. Repeat until all the batter is used up.
Meanwhile prepare the dip. Put the Greek yoghurt into a small bowl, crush (or finely chop) the garlic, finely chop the spring onions and add to the yoghurt. Add the chopped iceberg, salt, mint and pepper and mix it until you get an even dip.
Sprinkle the fritters with more toasted fennel seeds and serve with the yoghurt dip.