Potato and fennel fritters recipe

This type of omelet with fennel is prepared and served in the beautiful village of Zawtar, Nabatieh (South of Lebanon). The small patties combining eggs, fennel and potatoes are fried and consumed with tarator (tahini sauce).

Caloric content:

for the patties: 395 calories / serving of 3 patties
for the tarator: 89 calories / tablespoon

Ingredients

The patties

4 medium sized potatoes, shredded and juice squeezed out

1 bunch of wild fennel leaves, washed and chopped

½ cup of flour

4 cloves of garlic, smashed

3 eggs

1 tsp of salt

1 tsp of allspice

1 tsp of hot pepper (optional)

Vegetable oil for shallow frying

The tarator (tahina sauce)

1 cup tahini

2 garlic cloves, smashed

Juice of 2 lemons

Water for dilution

Preparation:

1. In a large bowl, mix the shredded potatoes, flour, eggs, fennel, garlic and condiments
2. Shape the mixture into palm-sized patties
3. In a skillet, heat the vegetable oil on medium fire
4. Fry the patties in the hot oil, for about 2 minutes on each side
5. Remove with a slotted spoon or a fork and set aside to cool
6. In another bowl, combine the tarator ingredients and add water until the sauce is consistent and not too watery
7. Serve the little omelets while still warm and enjoy them with the tahini sauce