Wild Fennel Cakes (Gluten-free)

Every spring, wild fennel fills the air with its herbaceous, sweet anise scent.
This recipe is adapted from Angelo Garro of Omnivore Salt.
Years ago, I took a class from Angelo on foraging wild fennel and making these delectable savory bites.
And don’t feel sad if you don’t have wild fennel to forage. You can also use farmed fennel, which you can get almost year-round at your local farmer’s market or supermarkets.

Fennel. whether wild foraged or farmed, is one of the most versatile and nutritious plants that is both a culinary and medicinal treasure.
There are three types of fennel: sweet fennel, commonly known as Roman fennel, with its sweet bulbs, used in Mediterranean cooking; onion-fennel, with its edible leafy sheaths; and bitter fennel, which is traditionally used in herbal medicine.
All parts of the plant can be used.

Yield: approx 8 (2” cakes)

Ingredients:
5 - 6 oz. wild fennel tender fronds*
1 oz. parmesan
1 oz. aged cheddar
3 oz. gluten-free bread crumbs
2 eggs
chili flakes
1/8 teaspoon sea salt or Omnivore Salt
Extra virgin olive oil, or grapeseed oil for shallow frying.

Creme fraiche or yogurt for topping

* If you are using farmed fennel, use the stalk and fronds, plus a bit of the bulb.

1. Bring a medium pot of water to a boil and add in the fennel.
   Reduce heat to a simmer and cook for 8 - 10 minutes.
   Lift out a small bit of the fronds to test for texture after about 5 - 6 minutes.
   (You want the texture to be tender but not mushy.)
   Continue to simmer for another few minutes if needed.

2. As soon as the fennel fronds and stems are ready, drain them into a colander and allow them to cool completely.
   Then, squeeze the water out of them. The drier, the better.

3. Chop the cooked fennel into small pieces and place them in a large mixing bowl.

4. Add in the cheese, bread crumbs, chili flakes, eggs, and salt.

5. Mix well with a spoon.

6. Using your hands, pinch an amount about the size of a golf ball and gently shape it into a disk.
   Repeat until the mixture is used up.

7. In a medium size saute pan, pour in enough oil to cover by about 1/4”.
   And heat to about 355F.

8. Carefully place the fennel disks into the heated oil and cook each side for about 2 minutes or until they are nicely browned.

9. Serve with a dollop of creme fraiche or salsa.
   
   

   And for reference, here’s the original recipe by Angelo.