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Beer-Battered Fennel Fritters with Black Lager Reduction

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Oakland-brewed Linden Street Burning Oak Black Lager, a current favorite of Delarosa’s Gadaldi, takes a roasty-sweet turn as a reduction over these toothsome fritters, which make for a solid snack or a meal on their own. “I was inspired to create this dish because it brings together two flavors,” he says. “The sweetness of the fennel works well with with the natural bitterness of the beer.”

Makes: 4

  • rice oil, for frying
  • 2 medium fennel bulbs
  • 2 cups Linden Street Burning Oak Black Lager
  • ½ cup sugar
  • 1 whole egg
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 bottle Trumer Pils, divided
  • 2 medium white turnips, peeled and julienned
  • splash Champagne vinegar
  • sea salt


• Heat 1 inch of oil in a large frying pan to 370 degrees.

• Slice the fennel bulbs into strips about 1 inch wide and 2 inches long; set aside.

• To make the reduction, bring the black lager and sugar to a boil in a non-reactive stainless steel pan over medium-high heat. Let simmer until reduced to 1/3 of its original volume. Remove from heat and let rest at room temperature.

• Blend the egg, flour, baking powder and 1 cup of the beer in a food processor for 15 seconds. Dip a piece of fennel in the batter to test its thickness; the batter should lightly coat the vegetable. If it’s too thick, add more beer.

• Dip each fennel stick into the batter and then drop into the frying oil. Fry until golden, about 2 minutes each, then remove with a slotted spoon onto a plate lined with paper towels or a brown paper bag.

• Toss the julienned turnips with a splash of Champagne vinegar, and divide among four bowls. To serve, place the fennel fritters on top of each turnip pile, sprinkle with sea salt and drizzle with the reduction.



Choose a Schwarzbier (Black Beer) for this recipe

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