Fennel Rissoles from Chios Recipe

• 2 bunches thickly cut Fennel
• 1 Glass Beer
• 250 gm Flour
• Salt and Pepper
• Olive Oil for frying

• Combine the flour with beer, salt and pepper to form a sticky batter. Add the fennel and mix well.
• Heat the olive oil in a 3 inches deep pan and drop the little amounts of batter into batches with a spoon. Fry until golden on all the sides.
• Place on a tissue paper to absorb the extra oil. Serve hot with ketch-up.