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Greek Fennel Fritters

ByElena Paravantes, MS, RD

greek fennel frittersGreeks are known to make patties out of nothing: Just out of some vegetables or greens along with some flour, a bit of olive oil and voila! You have a dish. These humble dishes really came out of the need to use anything that was available and in Greece’s case that was vegetables, greens and olive oil. The result is delicious food that in most case is also vegan.

I first had these fritter/patties on the island of Kithira, actually that’s the only place I’ve had them. Crete also has the famous pita that is stuffed with fennel leaves as well. As you may have understood by looking at the photo, this recipe uses the feather-like leaves not the bulb. You can find them at Greek markets in bunches, just the leaves-not the bulb. Actually in most Greek recipes you find fennel leaves not the bulb.

Fennel is very aromatic, it has the same flavor compound as anise, anethol, so these patties do not need much in terms of other herbs. And since ouzo also has an anise base, these are actually nice to serve as a meze with the drink.

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Greek Fennel Fritters

Prep Time: 6 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
These crispy and very aromatic vegan patties made from fennel leaves are a perfect accompaniment to ouzo.
Servings: 3
Author: Elena Paravantes, MS, RD
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Ingredients

  • 1 cup finely chopped fennel leaves
  • 1 onion grated or chopped in a food processor
  • 1 cup flour
  • ½ teaspoon salt
  • Pepper
  • 1 teaspoon baking powder
  • ¼ cup water or more
  • Pepper
  • Olive Oil for frying

Instructions

  • Mix the fennel with the onion.
  • In a separate bowl mix the dry ingredients and add to fennel mixture.
  • Add ¼ cup water and mix until you have a batter like mixture, it should be soft but not too liquidy.
  • Heat, the olive oil in a pan, once the oil is hot, add tablespoons of the batter and fry about 2 minutes on each side until browned.
  • Place on a plate with paper napkins to absorb any oil.
  • Serve immediately.

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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3 Comments

  1. Hi Elena:

    Is there any evidence or research showing that following an eating pattern according
    to the Greek Orthodox calendar (vegan on Wednesdays and Fridays, etc) can result
    in weight loss?

    Thank you,
    Helen

    Reply