Each month, we’ll be blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.
So what’s our spice of the month, you ask? Drumroll please - fennel seed!
If you’re not completely familiar with this beautiful spice, or the amazing plant from which the seed comes, there is no need to frond. (That’s a little fennel humor for you. “Fronds” are the lacy green, top part of the fennel plant. BTW, all bad fennel jokes you come across are mine, and mine alone, and should not be blamed on Sarah.)
As usual, if you sign up for our newsletter, you’ll get 10% off our spice of the month (fennel seed if you’re reading this in May 2019) and you’ll be the first to know when we post new recipes. If you’re on the newsletter, you should already have the super-duper secret discount code.
In a brown paper bag, add flour, salt, annatto (or you can substitute paprika), and spice blend.
Rinse and dry russet potatoes. Cut each potato in half by length, and cut each half into 4 slices, creating 1-inch wide wedges.
In a large Dutch oven fitted with a lid, heat oil over medium high heat.
Drop the potato wedges into the flour mixture, one at a time. Shake the bag to coat all sides of the potatoes, let rest in the flour.
Whisk the eggs in a bowl.
Coat the potatoes in the beaten eggs, letting any extra drip off; drop the potatoes back into the flour mixture. Shake the bag to coat all sides.
Place the potatoes onto one of the baking sheets.
When the oil is hot and shimmering, carefully place the potatoes into the hot oil, cover with the lid and fry for 5 minutes. Do not overcrowd the pot. If for some reason they don’t all fit, cook in two batches.
Remove the lid and stir the oil, fry for 7-9 minutes with the lid off, remove potatoes once they are crisp and golden. Drain on the paper-lined baking sheet.
Tzatziki Sauce Ingredients
Peel and grate the cucumber. Sprinkle with salt and let drain in a small strainer, for 15 minutes.
Mix yogurt, garlic, habanero sauce, lemon juice, and fennel powder.
Once water has released from cucumber, add to yogurt mixture and stir.
Garnish with fennel fronds and enjoy!
Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!
Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.
Also, be sure to check out Sarah’s other fennel seed recipe this month for Fennel Pork Chops.