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 mins

Cook Time 20 mins

cooling time 20 mins

Total Time 40 mins

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.
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.
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.
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.
In a bowl, make a paste of chickpea flour (besan) and water . Add a little salt, and cayenne pepper.
In another bowl- Mix bread crumbs, grated parmesan, salt, pepper and fennel seeds.
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.
To serve, squeeze lemon on the fritters, sprinkle parsley/ coriander and serve with the 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