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.
In Greece these fennel fritters (marathokeftedes) are usually served as part of a meze platter, together with some tzatziki, vegan tzatziki, chickpea fritters (revithokeftedes), hummus, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by themseves, with warm crusted bread or pita bread.
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 which gives this dish a nice cooling texture, without adding any additional saturated fat. Or serve this as a side to my delicious moussaka or vegan moussaka with lentils dishes!
A Greek traditional vegetarian meze from the island of Tinos. Learn how to make these crispy and crunchy fennel fritters with this traditional recipe.
- 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
- Finely chop the onion, spring onions and fennel.
- 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.
- In a pan add enough oil to fry the fritters, and heat the oil into medium-high heat.
- 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.
- Serve with sprigs of fennel and fresh yogurt.
Keywords: marathokeftedes, fennel fritters