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--- recipes:pan-fried_crisp_fennel [2017/01/06 12:28] – jmarcos
+++ recipes:pan-fried_crisp_fennel [2017/01/06 13:48] (current) – jmarcos
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+{{ :recipes:pan-fried_crisp_fennel.jpg?direct&200|}}
+====== Pan-Fried Crisp Fennel ======
+/* Description */
+[[http://www.finecooking.com/recipes/pan-fried-crisp-fennel.aspx | Fine Cooking 90 - Pan-Fried Crisp Fennel (Finocchi Dorati):]] Serve these crisp wedges as a side dish with pork, lamb, or chicken, or as an appetizer with white wine.
+<WRAP right>{(rater>id=100|name=Pan-fried Crisp Fennel|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 6-8 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+  * 1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)
+  * 2 Tbs. plus 1/4 tsp. kosher salt; more as needed
+  * 2 large eggs
+  * Freshly ground black pepper
+  * 1/2 cup fine, dry homemade breadcrumbs
+  * 2 Tbs. freshly grated pecorino or Parmigiano-Reggiano
+  * 2 to 2-1/4 cups extra-virgin olive oil for frying; more as needed
+====== Directions ======
+  - Cut the fennel bulb in half lengthwise and then cut each half lengthwise into wedges that are 1/2 inch wide on the outside. You should get 12 to 16 wedges.
+  - Bring about 2-1/2 quarts of water to a boil in a 4-quart saucepan over high heat. Add 2 Tbs. of the salt and the fennel. Boil briskly until the fennel is tender, 5 to 8 minutes. Check for doneness by removing a wedge to taste it. Drain well and set aside to cool.
+  - In a shallow bowl, beat the eggs with the remaining 1/4 tsp. salt and several grinds of pepper.
+  - In another shallow bowl, mix the breadcrumbs with the cheese.
+  - Working with one or two wedges at a time, dip in the beaten egg, making sure the exterior is well coated. Lift out with a fork, letting the excess egg drain off. Then dredge in the breadcrumbs, patting the breadcrumbs in place so they adhere (you want to coat them well). Keep the wedges compact; don’t let them splay open. Set the wedges on a tray and continue until all are coated.
+    - **Tip:** If you don’t have a thermometer or your thermometer won’t reach far enough into the oil to read accurately, you can test the oil temperature by adding a few breadcrumbs. If they sizzle immediately and float to the top, the oil is ready.
+  - Put 1/2 inch of oil in a 10-inch straight-sided sauté pan, attach a candy thermometer to the side of the pan, and heat over medium-high heat. When the oil reaches 375ºF, add as many wedges as will fit comfortably in a single layer. Don’t crowd the pan. Cook until well browned on both sides, turning once with tongs. Total frying time should be about 1 minute. Transfer the wedges to a plate lined with paper towels and sprinkle lightly with salt. Continue frying, adding more oil to the pan as needed, until all the wedges are fried. Serve hot.
+====== Notes ======
+  * Tip: To make fine, dry breadcrumbs, use a dense French or Italian country-style loaf. Cut it into 1-inch cubes and leave them on a tray at room temperature for several days until they are rock hard. Process them in a food processor until fine.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Appetizer/Hot Side/Vegetable European/Italian FineCooking }}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
+Appetizer/Cold
+Appetizer/Hot Side/Vegetable European/Italian FineCooking
+Beverage
+Beverage/Cocktail
+Beverage/Liquor-Mixer
+Bread
+Bread/Biscuit-Roll
+Bread/Muffin
+Bread/Quickbread
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+Dessert
+Dessert/Bar-Brownie
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+Dessert/Cake/Frosting
+Dessert/Candy-Chocolate
+Dessert/Crisp-Buckle
+Dessert/Cookie
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+Dessert/IceCream-Ice
+Dessert/Pie
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+Dessert/Topping
+Dip-Spread
+Entertaining
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+Kid-Friendly
+MainDish
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+MainDish/Vegetarian
+Pasta-Rice
+Pizza
+Roast
+Salad
+Salad/Dressing
+Sandwich
+Sauce-Gravy
+Sausage-Pate
+Side
+Side/Starch
+Side/Vegetable European/Italian FineCooking
+Snack
+Soup
+Soup/Stock-Broth
+Stew-Braise
+Stew-Braise/SlowCooker-Crockpot
+Stir-Fry
+Vegetarian
+---Recipe Cuisines---
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+---Recipe Sources---
+AmericasTestKitchen
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~