Pan-Fried Crisp Fennel (Finocchi Dorati)

Pan-Fried Crisp Fennel (Finocchi Dorati)
Photo by Scott Phillips


  • 1 large fennel bulb, trimmed (¾ to 1 lb. after trimming)
  • ½ cup fine, dry homemade breadcrumbs
  • 2 large eggs
  • 2 Tbs. plus ¼ tsp. kosher salt; more as needed
  • 2 to 2-¼ cups extra-virgin olive oil for frying; more as needed
  • Freshly ground black pepper
  • 2 Tbs. freshly grated pecorino or Parmigiano-Reggiano

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 ...

View full recipe at Fine Cooking


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