Recipe for Chian Malathropites – Fried Fennel Croquettes
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Fennel Croquettes Ingredients:
- 4 fennel bulbs, trimmed, and reserve the fennel tops
- 3 tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 teaspoon black pepper
- 1 cup fresh, chopped parsley
- 1 cup fresh, finely chopped scallions
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 large potato, peeled, boiled in water, and mashed
- 1 teaspoon salt
- Olive oil, for frying
Roughly chop the fennel bulbs and mince them in a food processor. Chop the fennel tops and set them aside. Add the olive oil to a skillet and set the heat on medium. Add the minced fennel and chopped onion and sautee until onions are soft. This should take about ten minutes.
Transfer the onion and fennel mixture to a large bowl. Stir in the chopped fennel tops, black pepper, parsley, and scallions. Add the flour and baking powder to a small bowl and stir into the mixture. After it is well combined, stir in the potato and salt.
Add enough olive oil to a non-reactive frying pan to cover the bottom. Heat on medium-high. Drop the mixture in tablespoonful amounts into the hot oil and flatten them slightly with a spatula. Fry for about 2-3 minutes on one side until its golden brown. Flip onto the other side and cook for an additional 2-3 minutes. Repeat with the additional mixture. Remove the croquettes from the oil and drain on paper towels.
This post was written by GreekBoston.com