Fennel Balls with Cheese, with Yogurt Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium tomato (s), the ones that don`t water so much
- 1 medium onion (s)
- 450 g fennel
- 1 teaspoon lemon peel
- 1 chilli pepper (s), red
- 20 g parmesan, freshly rated
- 125 g cheddar cheese, freshly rated
- 150 grams flour
- 3 egg (s)
- Oil for deep-frying
- 200 g yourt, Greek
- salt and pepper
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Wash the fennel and cut into small cubes. Chop the greens and set aside. Wash and core the tomatoes and cut them into small cubes. Also dice the onions.
- Mix the fennel, tomatoes and onions with the parmesan, cheddar and lemon zest. Add the flour and eggs and mix well.
- Shape dumplings or balls with two tablespoons and fry them in hot oil until crispy. Drain on kitchen paper so that the excess oil is absorbed.
- For the dip, season the yogurt with lemon juice, salt and pepper. Decorate with the chopped fennel greens.
- Super tasty snack, also as finger food at parties. Is clearly something else.
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