Fennel is a wonderful vegetable. Noemie and I love it, both raw and cooked, in salads or roasted. We felt it was time to expand our horizons and do something different with the glorious bulb. This recipe is incredibly quick and easy, gluten free, dairy free, serves as a great meal with a healthy green salad on the side and also makes for a tasty treat if you’ve got guests arriving.
Ingredients
- 150g chickpea flour
- ½ teaspoon of salt
- ½ teaspoon of pepper
- ¼ teaspoon of turmeric
- ¼ teaspoon of chilli flakes
- ½ teaspoon of coriander
- ½ teaspoon of cumin
- 200ml cold water
- 1 fennel head
- 1 sliced red onion
- 1 sliced spring onion
- 2 garlic cloves
- 100ml of sunflower oil
Cucumber Raita
- ½ c unsweetened coconut yogurt
- ½ cucumber, finely grated
- 8 Mint leaves
- ¼ c coriander
- 1 lemon, juice and zest
Method
1.Slice your onions, fennel, garlic and spring onion. Sauté onions and fennel first, then add the garlic and spring onion for a minute or two to cook out slightly. Set aside to cool.
- In a large bowl combine the dry ingredients. Add the water and use a whisk to blend the flour and water into a smooth, thick batter.
- Fold the vegetables into the batter.
4.Wipe your pan out, then add your oil to the pan. Bring to a high temp. Add a little of the batter to check if its ready. It will bubble and float if the oil is hot enough. We shallow fried ours, which results in flatter, fritter shaped bhaji. Deeper oil will result in rounder balls.
- Carefully add heaped tablespoons of the batter to the oil, being careful not to overcrowd the pan, or you’ll end up with one big bhaji! Cook for approximately four minutes, turning halfway through. Once the bhajis are golden brown, remove from the oil and shake off the excess oil before placing them on a kitchen towel to drain. Season while hot.
- While your bhaji are sizzling away, make up your riata by combining all the ingredients in a bowl. Too easy! Season to taste.
