The Baked Golden Fennel is an easy, quick, and delicious vegetarian recipe. I had some fennel to use up that I had picked in the countryside and thought of coating them with a crispy, golden cornmeal breading and then baking them. They were so good! Baked Golden Fennel are crispy on the outside and soft inside, no need to blanch them, just coat and bake them right away, they’re perfect as an appetizer, side dish, or main course, made this way, they will be loved by both adults and children!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2/3 cup cornmeal
- 3 fennel bulbs
- 2 eggs
- to taste salt
- to taste black pepper
- to taste spices
- to taste extra virgin olive oil
Steps
Baked Golden Fennel is super easy and quick to prepare, first clean the fennel and slice them about a quarter of an inch thick.
Place the fennel in a bowl and season with salt, black pepper, beaten eggs, spices to taste (I used paprika, rosemary, oregano, and garlic powder) and mix well, then add the cornmeal and give it a good stir.
Transfer the breaded fennel to a non-stick baking sheet and spread them evenly, sprinkle a bit more cornmeal on top and stir again, drizzle with a little extra virgin olive oil and bake the golden fennel in a preheated oven at 392°F for 20-25 minutes, they should be nicely golden.
Notes:
Baked Golden Fennel can be kept at room temperature for a few hours or in the fridge for 2-3 days. If you don’t want to use cornmeal, you can use breadcrumbs. To make them even more flavorful, you can add some grated Parmesan cheese to the breading.
Other fennel recipes HERE
