Imagine a dish that transforms the humble fennel into a crispy, golden delicacy that will make your taste buds dance with joy! This Crispy Fried Fennel in Light Tomato Sauce is not just a recipe; it's a culinary adventure that brings the vibrant flavors of Italy right to your kitchen. Whether you're looking to impress dinner guests or simply treat yourself to an extraordinary side dish, this recipe promises a perfect balance of crunchy texture and delicate flavor that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 bulbs fennel, sliced
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 2 cups tomato sauce
- Olive oil for frying
Instructions
- Prepare the fennel by washing thoroughly and trimming off the stalks and fronds. Slice the fennel bulbs into thin, uniform pieces approximately 1/4 inch thick.
- Set up three shallow dishes for breading: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour and breadcrumbs with salt and freshly ground black pepper.
- Dredge each fennel slice first in seasoned flour, shaking off excess. Then dip into beaten eggs, ensuring complete coverage. Finally, coat thoroughly with seasoned breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large, heavy-bottomed skillet to 350°F (175°C). The oil should be deep enough to partially submerge the fennel slices.
- Carefully place breaded fennel slices into hot oil, working in batches to avoid overcrowding. Fry until golden brown and crispy, approximately 2-3 minutes per side.
- Remove fried fennel with a slotted spoon and drain on paper towels to remove excess oil. Sprinkle with a pinch of sea salt immediately after frying.
- In a separate saucepan, warm the tomato sauce over medium-low heat. For added flavor, consider adding fresh basil or a touch of garlic.
- Plate the crispy fried fennel and generously drizzle with warm tomato sauce. Garnish with fresh herbs like parsley or basil if desired.
- Serve immediately while fennel remains crisp and hot, ideally as a side dish or appetizer.
Tips
- Temperature is Key: Ensure your oil is precisely at 350°F (175°C) for the perfect crisp. Use a kitchen thermometer for accuracy.
- Breading Technique: Press the breadcrumbs gently but firmly onto the fennel to create a solid, even coating that will result in maximum crunchiness.
- Batch Frying: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure even browning.
- Drain Properly: Let the fried fennel rest on paper towels to remove excess oil and keep the crispy texture intact.
- Sauce Serving: Warm the tomato sauce gently and serve it alongside or drizzled over the fennel to prevent sogging the crispy coating.
- Fresh is Best: Use fresh fennel bulbs for the most vibrant flavor and crispiest results.
- Optional Enhancement: Consider adding a sprinkle of grated Parmesan or a few fresh herbs like basil or parsley for an extra flavor boost.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
