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