Freekeh Fennel Fritters

Yes, I lied. Freekeh Friday continues. My obsession with using freekeh in new recipes is not over yet.

Me? Obsessive? Well, yes. I look for new ways to use fennel, and now, as in today's recipe, I've doubled my obsession and combined fennel with freekeh...and a few other vegetables. If you're curious, the recipe is at the other end of this link.

So easy! Yes, I say that about many of my recipes, but they are. To make your cooking life easier, though, get yourself a handheld mandoline to make quick work of the vegetable shaving portion of the prep work. It's something that you'll use over and over and over again.

Fry them in olive oil. That's right. Extra-virgin olive oil has a lower smoking point but doesn't oxidize, so it's still healthier than seed oils. You only need about half an inch in a heavy and hot cast iron pan, even a bit less in a non-stick skillet.

Saucce? What Sauce? Using equal parts thick Greek yogurt and full fat mayonnaise, this sauce gets a friendly little nutritional kick with the addition of chopped kimchi. Here's the recipe for the sauce and fritters.

Appetizer? Side? Dinner? Yes! You decide. If you use a smaller amount of batter, you'll have appetizer or hors d'oeuvres sized fritters. Served with a dollop of the sauce, they are an easy pick-up item for a cocktail party. Stacked, three or four with sauce in between, you have an elegant vegetarian entree, but you can also serve them as a side to any grilled or baked meat or fish dishes. So, what are you waiting for? Get your freekeh and fennel today. Make plans to treat your friends to something so delicious that they will not be able to wrap their heads around the nutritional value.


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