Breaded Fennel Cutlets

A perfect centerpiece for a main course, breaded fennel cutlets are a delicious way to prepare this splendid vegetable. The crispy breading coupled with the soft fennel is the perfect blend of textures, making an irresistible bite. When paired with a quality sauce and a mixed salad, you've got the perfect main course.

Ingredients for Breaded Fennel Cutlet

• 2 fennel bulbs
• 80 g whole wheat flour
• 130 ml water
• 100 g breadcrumbs
• Salt and pepper
• Extra-virgin olive oil D.O.P. Canino

Breaded Fennel Cutlet Preparation

1. Wash and slice the fennel bulbs into thick slices of about ½ cm.
2. Bring a pot of lightly salted water to a boil and blanch the fennel slices for a couple of minutes. Drain them and let them dry and cool down in a colander.
3. Prepare the batter for coating the fennel by mixing the whole wheat flour with water and a pinch of salt and pepper. Mix everything well with a whisk until obtaining a lump-free and fairly fluid batter.
4. Coat and fry. Heat enough olive oil for deep-frying the fennel slices in a high-sided frying pan. Dip the fennel slices first into the batter, then into the breadcrumbs and place them on a plate. As soon as the oil is hot, fry a few fritters at a time for 3-4 minutes until they are golden brown. Drain them with a slotted spoon and place them on a plate covered with paper towels to remove excess oil.
5. Serve hot so that they are still crispy.