- 2 bulbs fennel
- 150 g crumbled goat’s cheese
- 4 T canola oil
- Lemon juice
Run the blade of a vegetable peeler along bulbs fennel to create shavings. Mix with crumbled goat’s cheese and season to taste. Shape the mixture into rough, evenly sized discs and dust lightly with flour. In a pan over a high heat, heat canola oil.
Coat each fritter in beaten egg and another dusting of flour, then fry in the hot oil until golden brown and crisp. Drain on paper towel and serve the warm fritters, seasoned to taste, with a squeeze of lemon juice.
(Note: chilling the fritters before frying will stop them from falling apart in the pan.)