How many three year olds do you know that beg their mothers to let them sniff the jar of fennel seeds? Right. He's mad for the stuff and I'm thinking of making him a closet sachet filled with fennel seeds just so he'll leave mine alone. Fennel seed cookies, soup, you name it-Danny loves it. Today I made carrot and fennel fritters for lunch.
This was so simple to do and I was able to do a bit ahead, such as grating the carrots and chopping the parsley. Served with yoghurt and a bit of the plum sauce I made earlier in the week, it was a nice meal and a change from the usual soup and sandwich routine.
The extra can be wrapped in foil and kept refrigerated. They should re-heat well in a hot oven.
You Will Need:
5-6 medium carrots, grated on the largest hole of a box grater (you aren't going to pull out the food processor for five carrots, are you?)
1/2 medium red onion, sliced in spears
1 generous handful of parsley, trimmed and chopped
1 teaspoon fennel seeds
Salt and pepper to taste
3 eggs, beaten
1/4 cup (about) matzo meal (you can use four or breadcrumbs but you'll need to adapt amounts)
Oil for frying
Combine carrots, onion, parsley and fennel seeds in a large bowl. Add the beaten eggs, salt and pepper and matzo meal. You may need more matzo meal-the mixture should be thick enough to drop in hot fat by the spoonful.
Heat a shallow amount of oil (about an inch thickness) in a frying pan until quite hot. Drop by spoonful into pan, taking care not to crowd the fritters (three to four at a time). Fry until browned around the edges, turn and fry on other side. Remove to a rack placed over a baking sheet to drain.
Serve with yoghurt or sour cream. Makes about 12 generous fritters.
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