Fennel and goats cheese fritters

Fennel and goats cheese fritters

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  • 2 bulbs fennel
  • 150 g crumbled goat’s cheese
  • Flour
  • 4 T canola oil
  • Egg
  • Lemon juice

Cooking Instructions

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.)

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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