Fennel Dip with New Potato Crisps

A refreshing Greek yoghurt and fennel dip served alongside homemade crispy deep-fried new potato slices.

Snack Vegetarian Appetiser Fennel Potato

Estimated Nutrition

Calories

420.5

kcal / serving

420.5 kcal total

Carbs

24.8g

per serving

24.8 g total

Fat

32.4g

per serving

32.4 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Greek Yoghurt

Fruits

0.25

piece

Lemon

juice only

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Sea Salt

for sprinkling

OilsFats

Olive Oil

500

Vegetable Oil

for deep frying

Vegetables

0.25

bulb

Fennel

finely chopped

New Potatoes

finely sliced

Method

Mix the fennel, yoghurt, lemon juice, and olive oil in a bowl and season with salt and pepper.

Heat the vegetable oil in a heavy-bottomed saucepan until a cube of bread sizzles and turns golden.

Fry the sliced potatoes in the hot oil until golden-brown and crisp.

Remove the potatoes with a slotted spoon, drain on kitchen paper, and sprinkle with salt.

Serve the warm crisps on a plate with the fennel dip on the side.