Angelo's Wild Fennel Cakes

Angelo's Wild Fennel Cakes

It's wild fennel time! One of our favorite ingredients is finally in season and invading roadsides and hills! 

Angelo's famous wild fennel cakes are a must: easy to make, seasonal and absolutely delicious! Eat them freshly fried with a sprinkle of Omnivore Salt or at room temperature with Omnivore Sicilia Sauce. Either way they are completely addictive!


4 cups of finely chopped tender fennel stalks
2 eggs
2 cup of Parmigiano (finely grated)
1 cup of course bread crumbs (made from day-old bread)
5 cloves of garlic (finely minced)
1 pinch of crushed red pepper
1 cup of canola oil + 3 tbsp of extra  virgin olive oil
Omnivore Salt

Finely chop the tender inner fronds of the wild fennel bush ( 1/8" inch ) and a handful of fennel fronds. Parboil the fennel for few minutes, then drain it. Let is sit for 30 mins and fluff with a fork to release the steam. It is best to have the fennel dry before you add the other ingredients. Mix in a large bowl the fennel, bread crumbs, minced garlic  Parmigiano cheese and Omnivore Salt. Add the 2 eggs and mix together by hands. Take a rounded tablespoon and form to a cake. The mass should not be too dry nor very wet. Fry the cakes in oil a high heat oil like sunflower  until lightly browned on both sides and air dry on paper towels.  Sprinkle with Omnivore Salt and serve.
Buon Appetito!

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