Fermented Fennel Fritter

1. Ferment thinly sliced fennel with a 2% salt solution for 7-10 days in a kilner jar at room temperature.
2. Once tangy, refrigerate to slow down the fermentation process.
3. Mix with freshly sliced fennel in a ratio of fresh to ferment (70:30).

Batter

1. Make a batter with water, flour, garlic salt, oregano, and any other dried herbs.
2. Leave to ferment overnight and mix it with the fennel once it's nice and airy.
3. Take up to 4 chunks and deep fry carefully.

Curry Leaf Aioli

1. Emulsify mustard, garlic, oil, and blanched curry leaf to achieve a sweet, tangy, and pungent aioli.

Serving

1. Serve with a curry leaf aioli and fresh herb salad.