The fennel cutlets in the air fryer are a simple, light recipe and perfect for anyone looking for a tasty alternative to classic side dishes. Crispy on the outside and tender on the inside, they’re made with few ingredients and are naturally gluten-free (using gluten-free breadcrumbs). The cutlets are flavored with sweet paprika and garlic, but you can also use other spices such as turmeric or curry. These fennel slices are cooked directly without blanching first. If you think fennel is only an ingredient for salads, this recipe will make you change your mind.

You’ll love this gluten-free recipe, light and not fried, crispy with very little oil — perfect as a side dish or a vegetarian main course, ideal even for those who don’t like raw fennel.
The air fryer cooking produces a golden, crunchy crust using very little extra virgin olive oil.

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Difficulty: Very easy
Cost: Medium
Preparation time: 30 Minutes
Cooking methods: Air frying
Cuisine: Italian
Seasonality: Winter

Ingredients

1 fennel bulb
1 egg
1 teaspoon sweet paprika
1 pinch garlic powder
as needed gluten-free breadcrumbs
salt
as needed extra virgin olive oil

Tools

1 Bowl
1 Container
1 Knife
1 Air fryer

Steps

Wash the fennel bulb, remove the tough base and the outer fibrous layers.
Slice it into pieces about 3/8 inch thick (about 1 cm).
Soak briefly in cold water and clean well to remove any dirt. Dry with kitchen paper and season with salt on one side only.
Tip: don’t slice them too thin or they will break during breading.
Break one egg into a bowl, add a pinch of salt and beat with a fork. In another container add the breadcrumbs and spices. Mix well.
Dip each slice first in the egg, then in the breadcrumbs.
Press well so the coating adheres.
For extra crunch you can double-coat by dipping again in the egg and breadcrumbs.
Arrange the slices in the basket without overlapping.
Brush or lightly spray with extra virgin olive oil.
Cook for 30-35 minutes at about 374°F or until fully golden. Flip halfway through.
Serve hot.

How to make them super crispy

Thoroughly dry the fennel before breading it.

Do not overlap the slices and do a double coating.

Variations of the fennel cutlets

Vegan version: replace the egg with plant milk + chickpea flour, or a batter of water and chickpea flour.

Spicy version: replace sweet paprika with smoked paprika, curry, turmeric and chili pepper.

Traditional oven version: if you don’t have an air fryer, bake at 392°F in a fan-assisted oven for 20-25 minutes, turning halfway through.

How to serve them

Fennel cutlets are perfect with:
Yogurt sauce (also lactose-free)
Avocado mayonnaise with boiled eggs
Egg-free mayonnaise
Hummus
Fresh salad
They are also great inside a gluten-free sandwich as a vegetarian alternative.

Storage

In the refrigerator: up to 2 days in an airtight container
To reheat: 4-5 minutes in the air fryer at 356°F
Avoid the microwave: they would lose their crispness.

FAQ (Questions and Answers)

Can fennel cutlets be made without eggs?
Yes, you can use a batter made from chickpea flour and water or plant milk plus cornstarch to make the breadcrumbs stick.
Can they be prepared in advance?
You can bread them in advance and keep them raw in the refrigerator for a few hours before cooking.

The fennel cutlets in the air fryer are a simple, light and versatile recipe. Perfect for turning an often underestimated vegetable into a crispy and irresistible dish.
Ideal as a side dish, vegetarian main or a healthier alternative to the classic cutlet.
Try them and you’ll discover a completely new way to cook fennel.

Delicious Recipes

Fennel Cutlets in the Air Fryer