Fried fennel wedges with green olive salsa

Ingredients

• Green olive salsa
• 1 cup pimiento-stuffed green olives, drained
• 2 tablespoons capers
• 1 clove garlic, crushed
• 1/2 lemon, finely grated zest of
• 3 tablespoons extra virgin olive oil
• 2 tablespoons warm water
• Fried fennel wedges
• 1 1/2 cup panko crumbs
• 3 large fennel bulbs
• 1/4 cup plain flour
• 1 large free-range egg (size-7), lightly beaten with a few pinches of salt
• oil, for shallow frying
• sea salt
• 150 grams buffalo ricotta