So at this time a year the weather is a bit weird over here in Britain… One moment the sun is shining and it’s boiling, the next it’s storming, raining and really cold. How the heck is one to plan summer menus around this? Seriously, you plan to make a refreshing watermelon, feta and mint salad and just when you’re plating up, the weather turns to warming roast chicken mood. Hmm!

So what is a girl to do but to come up with dishes that can fit any weather predicament! One such a fantastic chameleon dish are these beautiful fennel and mint fritters. They’re quite light and refreshing when dipped into the yoghurt dip, but at the same time they fall very much into the comfort food category. Brilliant.

I used fennel for these fritters, but you could easily substitute the fennel for courgette – which are also currently in season. Just make sure to press the liquid out of the grated courgette before throwing it into the batter – otherwise you’ll end up with a runny soupy batter. Also, you might want to add a bit more flour if you’re using courgettes, just to counterbalance and absorb the liquid. I’d say add 2-4 more tablespoons of flour.

For those who don’t like fennel seeds (I absolutely adore them, but I have to admit they’re not everyone’s best friend), why not use toasted sesame seeds instead? Or if you prefer another strong punchy flavour, use some cumin seeds.

Either way, these fritters are super versatile, fun and very quick to make. Perfect if you don’t want to miss out on the brief sunshine outside.