Bitter Greens and Anchovy Fritters with Lemon-Tahini Drizzle

Instructions

1. 1

   Wash and thoroughly dry the dandelion greens and radicchio. Finely chop both greens.

   ~5 min
2. 2

   Finely mince the anchovy fillets.

   ~2 min
3. 3

   In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.

   ~2 min
4. 4

   In a separate bowl, whisk the eggs and milk. Add the chopped greens and minced anchovies to the wet ingredients and stir to combine.

   ~3 min
5. 5

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be thick.

   ~3 min
6. 6

   Heat the olive oil in a large frying pan over medium-high heat to 350°F (175°C).

   ~10 min
7. 7

   Carefully drop rounded tablespoons of batter into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.

   ~15 min
8. 8

   Using a slotted spoon, remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

9. 9

   While the fritters are frying, prepare the lemon-tahini drizzle. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and drizzle-able. Adjust water for desired consistency.

   ~5 min
10. 10

    Arrange the fritters on a serving platter. Drizzle generously with the lemon-tahini sauce and garnish with fresh chopped parsley.

    ~2 min