Crispy Fried Fennel: The Authentic Italian Vegetarian Side

Name: Crispy Fried Fennel: The Authentic Italian Vegetarian Side
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 4 Fennel; 2 Eggs; 1 Lemon Juice; 25 g of Parmesan Cheese; q.b. of Thyme; q.b. of Marjoram; q.b. of All Purpose Flour; q.b. of Bread Crumbs; q.b. of Peanut Seed Oil; q.b. of Table Salt; q.b. of Black Pepper

Crispy Fried Fennel is a delicious vegetarian side dish that's quick and easy to prepare, perfect for serving during a fried food dinner party.

Recipe Crispy Fried Fennel: The Authentic Italian Vegetarian Side

Difficulty Easy
Preparation 10 minutes
Cooking 15 minutes
Servings for 6 servings

Fried Fennel is a delicious vegetarian side dish that offers a creative alternative to classic French fries. Ready in under 30 minutes, these crispy breaded fennel wedges make an excellent accompaniment to fried food dinners or casual family meals. The recipe features a flavorful coating of Parmesan cheese, thyme, and marjoram – classic Italian herbs that enhance the fennel’s natural licorice-like flavor. For international cooks: Parmigiano can be substituted with Grana Padano or Pecorino Romano; marjoram may be replaced with oregano if unavailable. This Roman-inspired dish showcases Italy’s tradition of transforming seasonal vegetables into crave-worthy appetizers and sides. Serve hot with lemon wedges or garlic aioli for dipping, following the custom of serving fritto misto (mixed fried foods) in central Italian trattorias.

Ingredients for 6 servings

4 Fennel Large
2 Eggs
1 Lemon Juice
25 g of Parmesan Cheese
q.b. of Thyme Chopped
q.b. of Marjoram Chopped
q.b. of All Purpose Flour
q.b. of Bread Crumbs
q.b. of Peanut Seed Oil
q.b. of Table Salt
q.b. of Black Pepper

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Method

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To prepare Fried Fennel, start by cleaning the fennel bulbs. Remove the tougher outer leaves and cut each fennel into six wedges, being careful to keep the base of each wedge intact. As you cut them, place them in a bowl filled with water and lemon juice to prevent oxidation.
After a few minutes, drain the fennel wedges thoroughly and blanch them in plenty of lightly salted water for about 5-6 minutes.
When the fennel is ready, remove them from the pot with a slotted spoon and gently pat them dry with a clean kitchen towel.
Arrange the fennel on a plate, season with salt and pepper, then add the chopped thyme and marjoram. Sprinkle with grated Parmesan cheese and drizzle with extra virgin olive oil.
Take three medium-sized bowls: fill one with flour, one with breadcrumbs, and in the third, beat the eggs. Coat the fennel wedges first in flour, then in beaten egg, and finally in breadcrumbs.
In a large pan, heat plenty of vegetable oil until it reaches a temperature of 170°C (338°F). Deep fry a few fennel wedges at a time until golden brown.
Remove them from the pan with a slotted spoon and place them on a plate lined with kitchen paper to remove excess oil.
Continue in the same way until all fennel wedges are cooked. Once done, season with salt to taste and serve your Fried Fennel while hot! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can also make Breaded Fennel in the oven: simply bake at 430°F (220°C) for about 20 minutes, or until golden brown.

Tips

If you’re making Fried Fennel for children, we recommend using fewer herbs to keep the flavor mild and kid-friendly.

Storage

Fried Fennel is best enjoyed immediately after cooking. However, if you have leftovers, they can be stored in an airtight container for up to one day.