Finocchio Frittata

We have been very lucky with growing finocchio this year, I have no complaint at all about growing this plant. It grows well without any pampering or much attention. But I will say that it is not a vegetable that can make you fall in love with it at first sight regarding taste. It is definitely one of the vegetables that is an acquired taste. To be honest, I don't hate or like this vegetables at the first month I started to harvest them. But now I started to really like and enjoy them. It is all after trying different recipes and experimenting what combination goes well with finocchio. I found out that finocchio really goes along well with mixing them with lemon juice.

 This is one of the recipes that I tried with florence fennel. This is also the first time I used ricotta cheese in my cooking...I like the taste of this cheese blended in the mixture of this frittata.

Finocchio Fritters (Recipe from The Australian Women's Weekly-Fast Vegies)

Ingredients:

1 tablespoon finely chopped fresh fennel

1 medium fennel bulb (500gram), chopped finely

3 green onions (spring onions), chopped finely

1 small carrot (70gram), grated finely

2 eggs, beaten lightly

75g ricotta cheese

1/4 cup (35g) plain flour

2 teaspoons baking powder

vegetable oil, for shallow frying (used olive oil)

~Combine fennel leaves and bulb, onion, carrot, egg, cheese, flour and baking powder in medium bowl, mix well.

~Heat oil in large frying pan; shallow-fry heaped tablespoons of mixture until golden brown both sides and cooked through. Flatten slightly during cooking, drain on absorbent paper.