Fried Fennel Finger Food, tasty and flavorful, is perfect for a buffet or as a side dish. Easy to prepare, they really made a hit with my family. Although fennel isn’t very popular with my kids, they disappeared in no time.
Crunchy and delicious, they are ready in just over half an hour and are really irresistible: you can’t stop at just one. Try them, I’m sure they will win you over too!
But now let’s see together how to make the Fried Fennel Finger Food. Prepare the ingredients and let’s get started!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 fennel
- 2 eggs
- breadcrumbs
- 4.2 cups olive oil (for frying)
Tools
To make the Fried Fennel Finger Food recipe you will need:
- 1 Mandolin
- 1 Fryer
Steps
First, clean the fennel. Remove the green part, the fronds (set aside), and part of the base, not too much, just enough to allow the leaves to stay together.
Then, starting from the base, use a mandolin (or a slicer) to cut them into slices about 3/16 inch, placing them on a plate as you go and allowing them to air dry for about half an hour.
Meanwhile, beat the eggs in one dish and prepare the breadcrumbs in another. Then, dip the fennel slices first in the egg, then in the breadcrumbs.
In the meantime, heat the olive oil in a pan (or in a frying pot with a steel basket, perfect for frying easily and quickly), once it’s hot, dip the breadcrumb-coated fennel slices and as they are ready, place them on kitchen paper to absorb the excess oil.
Here are the Fried Fennel Finger Food ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Fried Fennel Finger Food in the refrigerator for 1 day, closed in an airtight container, although I recommend consuming them immediately to retain their crunchiness.
Curiosities and Properties of Fennel
When purchasing, always check that they are intact, without cuts, with the leaf sheath compact and crisp. The best ones are the younger specimens, freshly picked, recognizable by their slightly pronounced veins and bright white color.
They are very suitable for low-calorie diets, as they provide very few calories and fill you up, while offering a good amount of fiber.
They are very suitable for low-calorie diets, as they provide very few calories and fill you up, while offering a good amount of fiber.
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