Fennel rissoles from Serifos


  1. Mix all ingredients well and pour water, as much as required to make a soft pulp.
  2. Drop full spoons of the mixture into a frying pan with heated oil and fry rissoles in both sides until golden brown.
  3. Serve warm.


  • 1 bowl finely cut fennel
  • 300 – 350 grams flour
  • 1 medium onion, finely cut
  • Salt
  • Pepper
  • Water
  • Oil for frying

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