Wild Fennel Meatballs
Ingredients
- 180 g wild fennel fronds, boiled and drained
- 1 egg
- 1 tbsp grated Parmesan cheese
- 1 tsp breadcrumbs
- oil for frying
- salt and pepper to taste
Instructions
- The best way to preserve wild fennel is to blanch and freeze it, so our recipe begins with fennel that was previously boiled and promptly defrosted for the occasion.180 g wild fennel fronds, boiled and drained
- In the food processor, mix all the ingredients except the breadcrumbs. Add salt and pepper to taste.1 tbsp grated Parmesan cheese, salt and pepper to taste, 1 egg
- Adjust the consistency of the batter with breadcrumbs as needed to be able to form little, flat meatballs, which must be soft but not falling apart.1 tsp breadcrumbs
- Heat about an inch of oil in a pan and when it is hot, gently slide in the meatballs.oil for frying
- Fry the meatballs for a couple of minutes on both sides and then drain them on a paper towel.
- Serve the wild fennel meatballs warm or at room temperature, accompanying them with a fresh side salad.
Tried this recipe?Let us know how it was!