Fried fennel balls for a great meze to share!

Another delicious meze dish which is one of the Summer musts that you should try out this season. Based on a traditional recipe from Tinos island

Recipe of Tina Webb

for a recipe leaflet of the Greek Super Market "AB Vassilopoulos"

Ingredients (for 4 people):
2 ½ tea-cups of self-raising flour
1 large yellow onion, grated
3 Spring onions, finely chopped
1 small bunch of fennel fronds, finely snipped
corn oil, for frying
salt
pepper

Method:
In a bowl mix the onion, the Spring onions and the fennel fronds with the flour. Gradually start adding water in the bowl until you end up with a thick batter. Season with salt and plenty of pepper and stir well with a spoon.

Warm plenty of oil in a deep non-stick frying pan in medium heat until it is very hot (but not fuming). Get spoonfuls of the batter and drop them into the hot oil. Fry for 3-4 minutes gently turning the balls around so to get golden and crispy on all sides.

Transfer the balls on kitchen paper with a slotted spoon and leave to drain the excess oil. Serve while they are still hot along with sprigs of fennel fronds and chilled plain yoghurt.