Fried Fennel
Recipe courtesy of Kathi Riley Smith
Ingredients
- 2 medium fennel bulbs
- 1 cup all-purpose flour, for dredging
- 1½ cups fresh breadcrumbs, for dredging
- 2 teaspoons coarse salt, plus more for seasoning
- ¾ teaspoon freshly ground pepper, plus more for seasoning
- 3 large eggs
- 1½ cups olive oil
- Reggiano Parmesan cheese block
- Italian parsley, for topping
Instructions
- Trim fennel and discard outside leaves, then across bulb, slice into ¼- to ½-inch pieces. Blanch in boiling salted water for 3 to 4 minutes, then shock in ice water to stop cooking.
- Prepare a classic flour dredge, using beaten egg and fresh breadcrumb trio for deep frying. Season flour with salt and pepper. Dip fennel slices into the flour, followed by beaten egg. Roll in fresh breadcrumbs.
- Heat oil in pan at 365 degrees F for deep frying. Once oil is up to temperature, gently place prepared fennel slices in a fryer basket and fry until golden brown. Remove fried fennel from oil and place on sheet pan layered with paper towels. Salt lightly.
- Transfer fennel to serving plate and grate fresh Reggiano Parmesan cheese liberally over top. Sprinkle over top a small handful of Italian parsley leaves and finish with a few grinds of black pepper.
