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Fennel fritters with hot pepper dip

Crumbed Fennel Fritters with hot pepper dip recipe

anubhav mahajan
Fennel slices coated in crispy crumbs and parmesan, with a creamy roasted pepper dip.
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Prep Time 20 minutes
Cook Time 20 minutes
cooling time 20 minutes
Total Time 40 minutes
Course accompaniment, Appetizer, Snack, starters
Servings 4 people

Ingredients
  

Dip ingredients

  • 1 Red pepper
  • 1/2 cup crème fraîche or use hung curd
  • 1 tsp dijon mustard
  • 2 tsp white wine vinegar
  • pinch of salt
  • 1 clove garlic
  • 1 red chilli deseeded and chopped
  • 1/2 tsp Chilli flakes

Fennel Fritters

  • 2 Fennel bulbs trimmed
  • 100 gms Bread crumbs
  • 100 gms parmesan cheese grated
  • 4 tbsp chickpea flour
  • 1/2 cup water to make chickpea flour paste- adjust water qty accordingly
  • 2 tsp Fennel seeds (saunf)
  • oil for frying
  • salt
  • pepper
  • 1/2 tsp cayenne pepper
  • Lemon wedges to serve
  • parsley/ coriander to garnish

Instructions
 

Hot Pepper Dip

  • Carefully roast the red pepper on a high flame for 5-7 mins, till it is charred all over (it should not burn), the outer skin will turn black .
    Alternatively, preheat the oven @220 degrees C, rub a little oil on peppers, put on a baking sheet and keep in the oven  for about 15-18 minutes till the outer skin is black.
    Fennel fritters with hot pepper dip
  • Once the pepper is roasted , wrap in a baking sheet, and let it cool.Once cool, peel the skin, deseed, and use for the dip.
    Fennel fritters with hot pepper dip
  • Whip together, crème fraîche (or hung curd), dijon mustard, vinegar, salt. 
  • In a blender add this mixture, add the roasted red peppers, a clove of garlic, chopped and deseeded red chillies, and blitz until all is smooth. 
    Fennel fritters with hot pepper dip
  • Add chilli flakes , and keep aside . Your dip is ready.

Fennel Fritters

  • In a large pan, add enough water, and little salt. Add whole fennel bulbs, and boil for 12-15 minutes, till the fennel bulbs start getting tender.Drain the water, cool, and carefully slice the Fennel bulbs.Do not slice them too thin, otherwise they will start falling apart.
    Fennel fritters with hot pepper dip
  • In a bowl, make a paste of chickpea flour (besan) and water . Add a little salt, and cayenne pepper.
    Fennel fritters with hot pepper dip
  • In another bowl- Mix bread crumbs, grated parmesan, salt, pepper and fennel seeds.
    Fennel fritters with hot pepper dip
  • Dip the slices first in Chickpea flour paste, then coat these in breadcrumbs /cheese mix, and shallow fry in oil, turning once, to make sure both sides are cooked nicely.
    Fennel fritters with hot pepper dip
  • To serve, squeeze lemon on the fritters, sprinkle parsley/ coriander and serve with the hot pepper dip.
    Fennel fritters with hot pepper dip

Notes

Recipe Notes

Hot Pepper Dip

If using egg-
Once you have roasted the pepper, In a blender take an egg, mustard, vinegar, and salt.Blitz to combine everything. Now with blender running on low , slowly trickle about 1/3 of oil. Once the mixture starts to thicken, add remaining oil. When all the oil is blended well, and your mayo is thick, add the roasted peppers, chillies, and blend again until a smooth , creamy dip is ready.

Fennel Fritters

Alternatively (If not using chickpea flour )- Beat 1 egg and put it in a bowl to coat the fennel slices
To make the vegan fritters- For coating, instead of bread crumbs and parmesan, mix semolina, nutritional yeast, salt, pepper and fennel seeds.
Keyword Fritters, fennel, fennel fritters, roasted pepper dip