Fennel Rissoles from Chios
- 2 bunches thickly cut Fennel
- 1 Glass Beer
- 250 gm Flour
- Salt and Pepper
- Olive Oil for frying
- Combine the flour with beer, salt and pepper to form a sticky batter. Add the fennel and mix well.
- Heat the olive oil in a 3 inches deep pan and drop the little amounts of batter into batches with a spoon. Fry until golden on all the sides.
- Place on a tissue paper to absorb the extra oil. Serve hot with ketch-up.