Fried fennel pancakes!
Greek island spring meze
Marathos , which is the greek word for fennel, grows all around Greece in the spring time and makes the base for the most delicious but also most economical little meze dish : fennel pancakes! They are easy to make , so when guests drop in unexpectedly in greek country homes , greek cooks quickly pick up some wild-grown , prepare them with a light batter and serve them with a glass of ouzo. Below, we suggest a recipe from Serifos, another lesser known greek pretty island of the Aegean, convinced that you will love them and serve them to your friends!
1 handful of fresh fennel finely chopped , leaves and stalks only (avoid white part and save it for a salad or a pie)
- 3-4 spring onions with most of their green part , finely chopped (or 1 spanish onion grated)
- 1 cup plain flour
- olive oil for frying
- salt and pepper
Rinse the fennel under cold running water and shake to remove water. Dry it in a kitchen towel or in paper towel.
Mix all ingredients in a bowl , season , and start adding water gradually and slowly until you have a nice pancake mix, not too watery.
Warm up the olive oil very well (but below smoking point) and with a spoon add spoonfulls of the fennel batter to the frying pan, rounding each pancake with it.
Lower heat and allow fennel pancakes to fry well until golden brown. Turn them around with the help of a fork and spoon so that other side fries too (around 3 minutes from each side should be enough).
Place pancakes in a plate lined with absorbent kitchen paper to remove excess oil.
Transfer to serving platter and serve warm with some greek strained yoghurt whipped well with some olive oil and mint or dill.