Fennel rissoles from Chios


  1. Make a sticky batter by mixing flour with beer, salt and pepper.
  2. Last add the fennel and mix well.
  3. Drop full spoons of the mixture into a frying pan with heated oil and fry rissoles in both sides until golden brown.
  4. Serve hot.


  • 2 bunches of thickly cut fennel
  • 1 glass of beer
  • 250 grams flour
  • Salt
  • Pepper
  • Olive oil for frying

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