These crispy Tinos Fennel Fritters (Marathokeftedes) bring an authentic taste of Greek island cuisine right to your table.
A beloved appetizer from the Cycladic island of Tinos, these golden-brown fritters combine wild fennel’s distinctive anise flavor with aromatic herbs in a light, airy batter.
Ready in just 30 minutes, they make an irresistible vegan starter that’s perfect for sharing. Serve them piping hot with a squeeze of lemon for a true Mediterranean experience.
Ingredients for Tinos Fennel Fritters
- Self-raising flour: 2 ½ cups, creates a light and fluffy texture
- Large onion: 1, finely chopped for optimal flavor distribution
- Spring onions: 3, finely chopped for fresh, crisp taste
- Fresh fennel: 1 bunch, finely chopped to release its aromatic flavors
- Salt and pepper: To taste, enhances overall flavor
- Corn oil: Enough for frying, ensures crispy exterior
Step-by-Step Instructions
- Prep the vegetables: Finely chop onion, spring onions, and fennel until uniform in size for even cooking
- Create the batter: Combine chopped vegetables with flour in a large bowl, gradually add water while stirring to achieve a thick, smooth consistency
- Season: Generously season with salt and pepper, ensuring the flavors are well incorporated
- Heat the oil: Pour enough corn oil in a pan and heat to medium-high temperature for perfect crispiness
- Frying technique: Using a water-dipped tablespoon, carefully drop batter portions into hot oil, ensuring not to overcrowd the pan
- Cook to perfection: Fry until golden brown and crispy, then transfer to paper towels to remove excess oil
- Serve: Garnish with fresh fennel sprigs and serve with a side of yogurt for a delightful Greek appetizer
Cooking Techniques
Getting the perfect fritter texture is all about the batter consistency! Mix your ingredients until you get a thick batter – it should slowly drop off your spoon.
The water-dipped spoon trick is pure genius – it helps you drop neat portions into the oil without the batter sticking.
For the best results, keep your oil at medium-high heat. You’ll know it’s ready when a tiny drop of batter sizzles gently when it hits the oil. Watch for a beautiful golden-brown color on both sides!
Variations
Love these Greek fritters but want to try something new? Add some crumbled feta cheese to the batter for extra tang and creaminess.
You can also toss in some fresh dill or mint – they work beautifully with fennel! If you’re out of self-raising flour, use all-purpose flour mixed with 1½ teaspoons of baking powder per cup.
For a gluten-free version, swap in your favorite gluten-free flour blend – just make sure it has a raising agent.
Serving Suggestions
These crispy fennel fritters shine as part of a Greek meze spread! Besides the classic yogurt dip, try serving them with tzatziki, skordalia (garlic dip), or a squeeze of fresh lemon juice.
They’re amazing alongside a Greek salad or some grilled vegetables. Serve them hot and fresh for the best crunch!
For a lovely presentation, sprinkle some extra fennel fronds on top and add a few lemon wedges on the side.
Storage Tips
Your fritters will stay tasty in an airtight container in the fridge for up to 2 days. To bring back their crunch, pop them in a hot oven (350°F/175°C) for 5-7 minutes.
You can also freeze them for up to a month! Let them cool completely, place them in a freezer bag with parchment paper between layers, and reheat in the oven when ready to eat. The batter itself doesn’t store well, so it’s best to cook all your fritters at once.
Tinos Fennel Fritters (Greek Marathokeftedes)
Equipment
- Large bowl
- Frying pan
- wooden spoon
Ingredients
- 2 1/2 cups self raising flour
- 1 large onion finely chopped
- 3 spring onions finely chopped
- 1 bunch fennel finely chopped
- salt and freshly ground pepper to taste
- corn oil for frying
Instructions
- 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.