Tinos Fennel Fritters recipe (Greek Marathokeftedes)

Tinos Fennel Fritters recipe (Greek Marathokeftedes)

Tinos Fennel Fritters (Marathokeftedes)

Marathokeftedes, or Fennel Fritters are a local, traditional Greek vegetarian meze  originating from the island of Tinos. The key ingredient for this tasty Greek meze is Fennel (Marathon in Greek) that is thought to have its name originate from the famous Greek battle of Marathon against the Persians in 490BC.

To make this recipe the traditional Greek island way, combine the fennel with some chopped onions and spring onions and fry in extra hot oil, to give it an extra layer of crispiness. The onions really make the fennel taste shine through and gives this dish its unique Tinos island character.

This fennel fritter meze is best served with some fresh yogurt or tzatziki (for recipe click here) which gives this dish a nice cooling texture, without adding any additional saturated fat.



  • 2 ½ cups self raising flour
  • 1 large onion, finely chopped
  • 3 spring onions, finely chopped
  • 1 bunch fennel, finely chopped
  • salt and freshly ground pepper
  • corn oil for frying


  1. Finely chop the onion, spring onions and fennel.
  2. Place into a large bowl and add the flour, along with some water and mix with a wooden spoon, until the mixture forms a thick batter. Sprinkle with salt and plenty of pepper and stir well.
  3. In a pan add enough oil to fry the fritters, and heat the oil into medium-high heat.
  4. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface of the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it. Fry the marathokeftedes until nicely colored. Place them on paper towel, to absorb the extra olive oil.
  5. Serve with sprigs of fennel and fresh yogurt.

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One Comment

  1. Surely you mean Dill rather than Fennel.
    I have had this dish on Tinos it was delicious and it was made with dill. I still make it fairly often but whisk the eggs into a foam before adding the flour.

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