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Parmesan crusted fennel fritters with Meyer lemon dip
Ingredients
- For the fennel and breadcrumbs
- 1 large fennel bulb
- 1 tablespoon sea salt for the blanching water
- 1/2 cup breadcrumbs
- 1/4 cup finely grated Parmesan
- 1/2 teaspoon fennel seeds – finely ground in a mortar
- 1/4 teaspoon sea salt
- freshly ground black pepper to taste
- 2 large eggs – lightly beaten
- high heat vegetable oil for pan-frying
- fennel greens as garnish
- For the dip
- 1/3 cup sour cream
- 1/2 teaspoon finely grated Meyer lemon zest (or regular lemon zest)
- 1 tablespoon Meyer lemon juice (or 1 1/2 teaspoons regular lemon juice)
Instructions
Parmesan-crusted fennel fritters with Meyer lemon dip serves 18 original recipe by Food52.
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