{{ :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. {(rater>id=100|name=Pan-fried Crisp Fennel|type=rate|headline=off)} |**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 Bread/Yeast Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Ingredient Ingredient/Seasoning-Rub Ingredient/Brine-Marinade Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood 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--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/English European/French European/Greek European/Polish European/Italian FineCooking European/Spanish Latin Latin/Brazilian Latin/Mexican MiddleEastern ---Recipe Sources--- AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet MilkStreet LMaidment TMaidment DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~