This recipe provides instructions for making Tinos Fennel Fritters, also known as Greek Marathokeftedes. It calls for mixing finely chopped onion, spring onion, and fennel with self-raising flour and water to form a thick batter, which is then scooped into hot oil in tablespoons and fried until colored before serving with fennel sprigs and yogurt.
Original Description:
Greek fennel fritters, a great starter or meze dish
This recipe provides instructions for making Tinos Fennel Fritters, also known as Greek Marathokeftedes. It calls for mixing finely chopped onion, spring onion, and fennel with self-raising flour and water to form a thick batter, which is then scooped into hot oil in tablespoons and fried until colored before serving with fennel sprigs and yogurt.
This recipe provides instructions for making Tinos Fennel Fritters, also known as Greek Marathokeftedes. It calls for mixing finely chopped onion, spring onion, and fennel with self-raising flour and water to form a thick batter, which is then scooped into hot oil in tablespoons and fried until colored before serving with fennel sprigs and yogurt.
1 large onion, finely chopped 3 spring onions, finely chopped 1 bunch fennel, finely chopped salt and freshly ground pepper corn oil for frying
Instructions
1. Finely chop the onion, spring onions and fennel.
2. Place into a large bowl and add the flour, along with some water and mix with a wooden spoon, until the mixture forms a thick batter. Sprinkle with salt and plenty of pepper and stir well. 3. In a pan add enough oil to fry the fritters, and heat the oil into medium-high heat. 4. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface of the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it. Fry the marathokeftedes until nicely colored. Place them on paper towel, to absorb the extra olive oil. 5. Serve with sprigs of fennel and fresh yogurt.