Saturday, July 21, 2012

Crumbed Fennel

Cleare from Il Pomodoro Rosso is hosting both editions of Weekend Herb Blogging and this week I have a winter favourite, Fennel.

fennel© by Haalo


I had high expectations of being able to enjoy fennel from my own garden this year, but after a good start, our very wet weather has killed off my plants. Happily I can easily get fresh fennel from the markets and at least their supply seems to be plentiful.

Scanning the archives I've posted about Fennel Remoulade and Fennel Soup but this time I've decided to make Crumbed Fennel. You could make this as wedges or as slices as you'll see below and to add an extra crunch to the crumb I've mixed in some finely grated parmesan.

crumbed fennel© by Haalo


Crumbed Fennel (Finocchio Dorato)

fennel bulb, sliced
flour
breadcrumbs
finely grated parmesan
egg
milk
sea salt and ground white pepper


Cut the fennel bulb into even slices (or wedges) and boil for a minute or so just to soften it slightly. Drain and place on paper towels - pat dry to remove any moisture. When dry, lightly dust with flour and set to one side.

Place the egg and a little milk into a shallow bowl - grind in a little sea salt and pepper and then whisk lightly with a fork.

In another shallow dish, toss the grated parmesan through the breadcrumbs so it's evenly distributed.

Dip the floured fennel slice into the egg, remove the slice, draining off the excess egg and then place into crumb mixture. Turn over to evenly coat both sides before placing it onto a board. Press down with the palm of your hand to ensure the crumb holds on tight. Repeat the process with the remaining slices.

You can now store these in the fridge in a sealed container and take them out when you want to cook them.

I shallow fried these in a mix of olive oil and butter - it should only take a couple of minutes to get them nice and crisp. When cooked, place on paper towels to remove any excess oil.

crumbed fennel© by Haalo


These make an excellent side dish or you can quite happily eat them as they are.

2 comments:

  1. What a great idea. They look so gloriously golden and moreish.

    ReplyDelete
  2. wow these look great! and what a perfect use for such a fabulous veg in season at at the moment :)

    ReplyDelete

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