This dish is simple and delicious, perfect for opening up your appetite. For best results, use a skillet with a quick bottom. Martha Stewart Living, November 2001. 4 servings. Ingredients: 2 medium-sized fennel bulbs, 1 cup all-purpose flour, for dredging, 1 1/2 cups fresh breadcrumbs, for dredging, 2 teaspoons coarse salt, plus more for seasoning, 3/4 teaspoon freshly ground pepper, plus more for seasoning, 3 large eggs, 1 1/2 cups vegetable oil, just enough to give about 1/4 inch in the skillet, 2 lemons, cut into wedges. Directions: 1. Remove the tops and fronds from the fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick. 2. Pour the flour into a medium bowl and the breadcrumbs into another. Season with salt and pepper. Crack the eggs into a third bowl; beat until frothy. Season with salt and pepper. Lightly coat the fennel in the flour, then in the egg, then in the breadcrumbs, shaking off the excess after each step. 3. Heat the oil in a large skillet over medium heat. Test to make sure the oil is hot enough by tossing in a little flour; if it sizzles, the oil is ready. 4. Fry the fennel slices until golden brown on each side, about 30 seconds per side, working in batches so they dont overcrowd. Drain on paper towels. Season with salt. Serve hot with lemon wedges.
Emerson
27.04.2023 @ 08:26
This dish is simple and delicious, perfect for opening up your appetite. For best results, use a skillet with a quick bottom. Martha Stewart Living, November 2001. 4 servings. Ingredients: 2 medium-sized fennel bulbs, 1 cup all-purpose flour, for dredging, 1 1/2 cups fresh breadcrumbs, for dredging, 2 teaspoons coarse salt, plus more for seasoning, 3/4 teaspoon freshly ground pepper, plus more for seasoning, 3 large eggs, 1 1/2 cups vegetable oil, just enough to give about 1/4 inch in the skillet, 2 lemons, cut into wedges. Directions: 1. Remove the tops and fronds from the fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick. 2. Pour the flour into a medium bowl and the breadcrumbs into another. Season with salt and pepper. Crack the eggs into a third bowl; beat until frothy. Season with salt and pepper. Lightly coat the fennel in the flour, then in the egg, then in the breadcrumbs, shaking off the excess after each step. 3. Heat the oil in a large skillet over medium heat. Test to make sure the oil is hot enough by tossing in a little flour; if it sizzles, the oil is ready. 4. Fry the fennel slices until golden brown on each side, about 30 seconds per side, working in batches so they dont overcrowd. Drain on paper towels. Season with salt. Serve hot with lemon wedges.