Pan-Fried Crisp Fennel (Finocchi Dorati)

Ingredients

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