- FOR THE FENNEL JAM
- 2 Tbs olive oil
- 1 medium onion, diced
- 4 cups diced fennel bulb
- 1 Tbs sugar
- 2 Tbs fennel seeds
- 1/2 cup Pernod Anise Liqueur
- Cayenne pepper, salt and black pepper to taste
- FOR THE CROQUETTES
- 1 1/2 Tbs whole corriander seeds
- 1 1/2 teaspoons cumin seeds
- 3/4 teaspoon fennel seeds
- 2 tsp grapeseed or vegetable oil, plus more for frying
- 1 medium onion, finely diced
- 1 1/2 Tbs minced peeled fresh ginger
- 1 Anaheim chile, seeded and minced
- 1 1/2 teaspoons garam masala
- 2 cups frozen peas, thawed, or fresh spring peas
- 2 cups mashed potatoes
- 3 cups panko crumbs, divided
- 1 egg, beaten (optional)
- salt to taste
- FOR THE LEMON PEPPER YOGURT
- 1/2 cup plain yogurt
- zest of 1 lemon
- 1-2 tsp dill, finely minced
- salt and pepper to taste
Make the fennel jam:
- In a large skillet, heat the olive oil over medium heat.
- Saute the onion and fennel bulb with the sugar and fennel seeds until the mixture caramelizes and becomes a deep nutty brown.Add the Pernod and stir, until any browned bits from the bottom of the pan are loosened and the Pernod is cooked into the onion-fennel mixture.
- Remove the pan from the heat and divide the mixture in half. Puree half of the onion-fennel mixture in a blender, and add it back to the pan. Stir to mix well, and season with salt, pepper and cayenne to taste.
Make the lemon pepper yogurt:
- In a small bowl, combine the yogurt and salt and pepper to taste. Finely mince the dill and stir it in. Zest a lemon into the mixture and stir to combine. Sprinkle additional dill and zest over the surface of the yogurt and refrigerate until needed.
Make the croquettes:
- Heat a dry skillet over medium heat, then toast the coriander, cumin, and fennel seeds; shake them around the hot pan until they smell fragrant and toasty. Grind them in a mortar and pestle and set aside.
- Add the vegetable oil to the pan and return to medium heat.
- Sweat the onion, ginger, and chile until translucent and a little browned around the edges, about 2 minutes. Stir in the toasted spices and the garam masala, and cook for just a minute longer.Divide the onion spice mixture in half and puree one portion of it in a blender or food processor. In a large bowl, place the mashed potatoes, peas, and both the pureed and diced onion spice mixtures.
- Add 2 cups of the panko crumbs and fold all the ingredients together. Adjust salt and pepper to taste. This is your croquette dough.
- We found that the addition of an egg at this stage helps the balls hold together very nicely. If desired, add a beaten egg to the mix and stir well to combine. If your mashed potatoes are real creamy, you may omit this step. Shape the croquette dough into golf-ball sized pieces. Roll them in the remaining panko crumbs.
- Heat 2 inches of grapeseed oil in a large deep skillet with a heavy bottom. You want the oil at about 350° F.
- Drop the croquettes into the hot oil, just a few at a time. Fry them until they turn a deep golden brown, then set them aside to drain on paper towels. (If you use less oil, turn them frequently so that they cook evenly on all sides.)