Crispy Fennel Fritters with Feta & Mandarin Vinaigrette
Fennel reimagined as golden fritters, brightened by the tangy freshness of organic mandarin
- Prep time: 20 minutes
- Cook time: 20 minutes
We love fennel roasted, braised, raw in salads — but as fritters? That's a whole different story. Crispy on the outside, melt-in-your-mouth tender inside, it transforms here into a starter or vegetarian main, paired with a zesty organic mandarin vinaigrette and crumbled feta.
Ingredients
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fennel
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eggs
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flour
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parmesan
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clove of garlic
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salt and pepper
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olive oil
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vegan cheese
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mango
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honey
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salt and pepper
Recipe steps
Prepare the fennel
Cut off the fennel stalks and set aside the green fronds for finishing. Thinly slice the bulbs using a mandoline or knife. Place the slices in a bowl, lightly salt them, and let them release their moisture for 10 minutes. Then squeeze them between your hands to remove excess water — this step is essential for getting nicely golden fritters that aren’t soggy.
Prepare the fritter batter
In a large bowl, mix the drained fennel with the eggs, flour, grated parmesan, and minced garlic. Season generously with pepper. Stir until you get a smooth batter that holds together. If it’s too runny, add an extra tablespoon of flour.
Cook the fritters
Heat the olive oil in a large non-stick pan over medium-high heat. Drop spoonfuls of batter (about 2 tablespoons each) and flatten them slightly to form fritters about 8 cm in diameter. Cook for 4 to 5 minutes on each side until golden brown and crispy. Drain on paper towels.
Prepare the mandarin vinaigrette
Squeeze the juice from both mandarins and zest them using a fine grater. In a small bowl, whisk together the mandarin juice and zest, olive oil, honey, salt, and pepper. Taste and adjust the balance to your liking.
Plate and serve
Arrange the warm fritters on plates. Scatter with crumbled feta and finely chopped fresh fennel fronds. Drizzle with the mandarin vinaigrette just before serving. Enjoy immediately.
Tips and variations
- Vegan variation: replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let it gel for 5 minutes). Skip the parmesan and substitute with 2 tablespoons of nutritional yeast.
- Oriental twist: add 1 teaspoon of ground cumin and a few raisins to the batter — the sweet-savory combo pairs beautifully with the anise notes of fennel.
Anti-waste tips
Fennel fronds (the feathery green leaves) are edible and delicious — use them as a fresh herb, just like dill.
Fennel stalks, which are tougher, can be chopped into small pieces and simmered in homemade vegetable broth to give it a subtle anise flavor.
Leftover mandarin zest? Let it air-dry or dry it in the oven at 60°C and store in a jar — it will add fragrance to your yogurts, baked goods, and marinades for weeks.
