Crispy Fennel and Potato Fritters

Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out excess moisture.

Trim and finely chop the fennel bulb, discarding the tough core.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped fennel and sauté until tender, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let it cool.

In a large mixing bowl, combine the grated potatoes, sautéed fennel and garlic, fresh parsley, ground cumin, ground coriander, salt, black pepper, red pepper flakes (if using), and baking powder. Mix well.

Crack the eggs into the mixture and stir until all ingredients are thoroughly combined. The mixture should be moist but hold its shape.

Heat vegetable oil in a deep frying pan over medium-high heat to about 350°F (175°C).

Using a spoon, drop heaping tablespoons of the fritter mixture into the hot oil, flattening them slightly to form patties.

Fry the fritters in batches, avoiding overcrowding, for about 3-4 minutes per side, or until golden brown and crispy.

Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve the fritters warm, garnished with additional fresh parsley if desired.