Sicilian wild fennel fritters, or frittelle di finocchietto selvatico, beautifully highlight fragrant, wild fennel which grows abundantly in fields throughout Sicily. Enjoy these easty to make fritters as antipasto or a snack.
This easy Sicilian recipe is the perfect example of how you can transform a simple, foraged ingredient into a delicious dish. You can find wild fennel, or finocchietto selvatico, growing in fields throughout the island or even in the crack of a wall such as this one I found in my backyard in Sicily.
This aromatic, herbaceous plant with subtle anise flavor is key in flavoring several Sicilian dishes such as pasta with sardines or pasta with breadcrumbs, anchovies and wild fennel.
Inspired by my mother's unforgettable cauliflower fritters recipe, I had the opportunity to prepare these frittelle (or crispeddi as we call them) during my most recent stay in Sicily. I prepared them with fennel I found growing in my own backyard. And they disappeared in minutes!
Please do forgive the underwhelming photos of these fritters as I had to make to with less than adequate lighting in my tiny Sicilian kitchen as well as my iPhone. They are definitely tastier than they look!
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Wild Fennel Fritter Ingredients
- Wild fennel: if you don't have access to finocchietto, use fennel fronds instead.
Variations
- Wild fennel: these fritters are quite concentrated with wild fennel (which my family thoroughly enjoyed!) however if you prefer a milder fennel flavor you may use half the amount of fennel that I used.
- Grated cheese: Pecorino Romano cheese may be used in place of Parmigiano.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Sicilian Wild Fennel Fritters
- Remove any tough, woodsy stems from the fennel and rinse well to remove all traces of dirt and/or insects.
- Bring a large pot of salted water to a boil. Add the fennel and cook until tender, about 5-7 minutes. Drain well.
- Finely chop the fennel.
- Beat the eggs in a large bowl.
- Add the grated Parmigiano cheese, all-purpose flour; salt and water. Mix well.
- Add the chopped fennel.
- Stir until the fennel is evenly distributed in the batter.
- Heat olive oil in a skillet over medium heat. Add heaping tablespoonfuls of the batter to the pan. Do not overcrowd the pan. I prepared 4 at a time. Cook about 2 minutes per side until golden brown.
- Transfer the fritters to a paper towel lined plate to absorb excess oil and continue frying the remaining batter. Serve hot or at room temperature.
Recipe FAQs
Fritters do freeze well. Let cool and place in a freezer safe container or freezer bag with parchment paper separating layers of fritters. You may place them directly from freezer to your oven, at 350 degrees F, to defrost and warm through.
If you don't have access to wild fennel, you may use fennel fronds (the tops of the fennel bulb) instead.
Keep leftovers refrigerated for up to 3 days and warm them in a 350 degrees F preheated oven.
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More Italian fritter recipes!
Sicilian Wild Fennel Fritters
Ingredients
- 150 grams wild fennel (finocchietto selvatico) tough stems removed *see Note below
- 2 large eggs
- ¼ cup Parmigiano cheese grated
- 1¼ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup water
- 3 tbsps olive oil for frying
Instructions
- Remove any tough, woodsy stems from the fennel and rinse well to remove all traces of dirt and/or insects.
- Bring a large pot of salted water to a boil. Add the fennel and cook until tender, about 5-7 minutes. Drain well.
- Finely chop the wild fennel.
- Beat the eggs in a large bowl.
- Add the grated Parmigiano cheese, all-purpose flour; salt and water. Mix well.
- Add the chopped fennel and stir until it is evenly distributed in the batter.
- Heat olive oil in a skillet over medium heat. Add heaping tablespoonfuls of the batter to the pan. Do not overcrowd the pan. I prepared 4 at a time. Cook about 2 minutes per side until golden brown.
- Transfer the fritters to a paper towel lined plate to absorb excess oil and continue frying the remaining batter.
- Serve hot or at room temperature.
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