Parmesan crusted fennel fritters with Meyer lemon dip recipes
Ingredients
- 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)
- 1 large fennel bulb
- 1 teaspoon 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
- ground black pepper
- 2 extra large eggs – lightly beaten
- vegetable oil
- fennel greens
Instructions
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