Fennel Tsatsiki Recipes

FENNEL TZATZIKI WITH MINT

Steps:

• In a food processor, pulse the fennel, fronds, and garlic until finely chopped. Add the cucumber, mint, yogurt, lemon, vinegar, and salt. Puree until the cucumber is finely chopped and the mixture is well combined.
• Transfer the tzatziki to a serving bowl. Taste for seasoning. Garnish with more fennel fronds and serve alongside grilled meats, fish, or chicken.

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

FENNEL TZATZIKI DIPPING SAUCE

Steps:

• 1. In a small bowl, combine yogurt, mint, fennel bulb and fronds, lemon juice and black pepper until smooth.
• 2. Serve with steamed or grilled crab.

TZATZIKI

Steps:

• Combine the yogurt, cucumber, dill, mint, olive oil, garlic, lemon zest and salt and pepper to taste in a mixing bowl and mix well.

FENNEL TSATSIKI

Steps:

• Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop fronds and bulb. In a dry small skillet toast fennel seeds over moderate heat, shaking skillet, until fragrant and a shade darker. In an electric coffee/spice grinder grind seeds. Mince garlic and squeeze juice from lemon.
• In a large bowl stir together chopped fennel, ground fennel seeds, garlic, yogurt, salt, and lemon juice to taste. Tsatsiki may be made 3 days ahead and chilled, covered.

CRISPY TILAPIA FILLETS WITH FENNEL-MINT TZATZIKI

Steps:

• Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
• Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.