Deep-fried fennel beignets with lemon mayo and fennel salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 4–6


Beignets are the French versions of fritters and can be served sweet or savoury.

By Glynn Purnell

For the mayonnaise

  • 3 free-range egg yolks
  • 400ml/14fl oz vegetable oil
  • 1 tsp Dijon mustard
  • ½ lemon, juice only
  • 1 tsp fennel seeds, toasted
  • salt and freshly ground black pepper

For the beignets

  • 100g/3½oz cornflour
  • 150g/5½oz plain flour
  • 10g baking powder
  • 150-250ml/5-9fl oz sparkling water
  • 4 baby fennel bulbs, blanched for 3 minutes, tops and fronds removed and each bulb halved lengthways
  • vegetable oil for deep frying

For the salad

  • 1 bulb of fennel, sliced on a mandolin and kept in iced water, leaves retained and chopped
  • 2 tbsp olive oil
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