Fennel Cheese and Lemon Fritters

Fennel Cheese and Lemon Fritters (Fritelles)

3 medium fennels, stalks removed

2 large eggs, beaten

Sea salt

Black pepper

2 cups grated Pecorino cheese

Zest of 2 lemons

2-3 tablespoons extra virgin olive oil

Cook the fennel in hot boiling salted water.  Cook until just tender.  Strain well and allow to cool. From the core, cut in half first. From the core cut into 1/3 inch slices. Dry well with paper towel.

Place the beaten eggs in a bowl and season with salt and pepper. In another bowl add the Pecorino cheese and zest together.

Dip the fennel slices in the eggs first, then in the cheese and zest mixture.  Add the oil to a large skillet and cook on medium heat until golden on the bottom. Turn once and cook the other side to golden. Be sure the slices are about 1/2 apart for best results.

 

fennel

Fennel is delicious eaten raw because it is refreshing to the palate. It can be served to whet the appetite if eaten as an appetizer with vinaigrette or simply sprinkled with salt.  Boiled or steamed with butter, and covered with grated Parmigiano, it makes a great side dish.  This recipe is served as an appetizer or side.  I make extra, so I can have leftover snacks.

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Cannellini and Avocado Hummus

Cannellini Avodado Hummus

1 small can of cannellini beans, strained

Juice of 1 lemon

2 tablespoon extra virgin olive oil

3 tablespoons tahini

½ teaspoon ground cumin

¼ teaspoon red pepper flakes

1 ripe avocado, peeled cut in large pieces  

2 tablespoons water

Salt to taste

1/3 cup toasted almonds

In food processor add cannellini beans, lemon juice, oil, tahini, ground cumin, and red pepper flakes; pulse a few times. Add the avocado and pulse again. It should be a thick cream. If it is too thick, add a little water. Taste for seasoning and add salt as needed. Drizzle a little extra olive oil on top and the toasted almonds. 

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