3 funnel bulbs  
  2 eggs    
  3 tablespoons flour    
  1/2 cup milk    
  1 teaspoon salt    
  1/2 teaspoon pepper    
  Olive oil (for frying)

Wash the fennel well, removing and discarding all the leaves. Steam until tender but still somewhat firm, about 10 minutes. Transfer to paper towels to drain and cool. Cut into 1- inch strips. In a small mixing blow, beat the eggs, flour, milk, salt and pepper. Heat the olive oil in a large skillet until it is hot. Dip each fennel piece in the batter, completely coating it, then fry in the olive oil until golden brown. Drain and cool on paper towels. Adjust salt to taste and serve. 

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