Sicilian Wild Fennel Fritters

Course antipasto

Cuisine Sicilian-Italian

Prep Time 30

Cook Time 16

Servings fritters

Calories 77kcal

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

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.

Wild fennel substitute:

If you don't have access to wild fennel, you may use fennel fronds (the tops of the fennel bulb) instead.