• 44 Ratings

Serve this simple and flavorful dish as an appetizer. For best results, use a heavy-bottomed saute pan.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.

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  • Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.

  • Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.

  • Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot with lemon wedges.

Reviews

44 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 18
  • 2 star values: 9
  • 1 star values: 2