I have peskesi from the village of fennel. I love fennel. It goes into soups, pies, accompanies meat, fish, etc.… what to think first. Today I will make them meatballs. Rustic… those… without the cheese inside, for a pure sweet delicious taste.
- 1 bunch of fennel (about 100 g cleaned without the twigs and finely chopped)
- 1 medium chopped onion (50 g)
- 2 chopped spring onions (50 gr)
- 50 gr extra virgin olive oil
- 100 g egg (2 medium eggs)
- 120 g Flour goh approximately
- 20 g ouzo
- Salt Pepper
- Olive oil for frying
- Wash and clean the fennel
- Remove all the stalks (hold the stalk upside down with one hand and with the other pulling the leaves, quickly remove the leaves and the stalk remains intact)
- Finely chop the fennel
- In a small frying pan, pour the olive oil and sauté the onions, quench with ouzo, and then add the fennel. Leave as long as it takes for them to wither.
- Then place the fennel with the onions in a bowl, wait for it to cool a bit and add the eggs with the flour, season with salt and pepper, and mix well.
- Put olive oil in the pan and with the help of 2 spoons cut bites and fry them.
They are served hot, plain or with a yogurt or tomato sauce or even with a lemon!
- You can add a little water and make them like fennel pancakes
- Vary the flour based on how tight you want them
- If you are fasting, remove the eggs and add self-raising flour or plain flour with a teaspoon of baking powder