Ingredients

2 pounds russet potatoes, peeled, cut into 1-inch cubes One 8-ounce onion, peeled, cut into 1-inch cubes 1/4 cup chopped fresh fennel fronds (leafy green tops) 2 large eggs 3 tablespoons all-purpose flour 1 teaspoon salt 3/4 teaspoon fennel seeds, crushed in plastic bag 1/2 teaspoon pepper 1/2 teaspoon baking powder Vegetable oil Non-dairy sour cream (such as Imo) POTATO, FENNEL AND OLIVE RELISH: One 8-ounce white rose potato, unpeeled 4 tablespoons olive oil 1 1/2 tablespoons white wine vinegar 1/2 cup finely chopped red onion 1/2 cup chopped pitted kalamata olives (about 2 ounces) 1 1/4 cups finely diced fresh fennel bulb (about 1 large) 1/4 cup chopped fennel fronds

Description

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