Greek Fennel Fritters - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 fennel bulb, very finely diced, fronds reserved and finely chopped
• 1 onion, very finely diced
• 2 spring onions, finely sliced
• ½ teaspoon fennel seeds, toasted and crushed
• 200g self-raising flour
• sea salt and black pepper
• 125-150ml cold sparkling water
• light extra-virgin olive oil or neutral vegetable oil, for frying
• LEMON YOGHURT
• 200g full-fat Greek yoghurt
• finely grated zest of 1 lemon
• 2 teaspoons extra-virgin olive oil
• sea salt