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Smokey's fennel in nut breading

updated

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Ingredients for 2 servings:

  • 2 large fennel
  • 1 egg(s)
  • 3 tbsp milk
  • 1 tbsp, heaped breadcrumbs
  • 3 tbsp, heaped hazelnuts, ground
  • 2 tbsp Parmesan, grated
  • 2 tbsp oil
  • 3 tbsp butter
  • n. B. Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Fennel with a difference

Cut the fennel lengthwise into thin slices so it doesn’t fall apart. Whisk the egg with the milk and season generously with salt and pepper. Mix the breadcrumbs, Parmesan cheese, and hazelnuts well. Dip the fennel slices first in the egg, then in the nut mixture. Heat the oil and butter in a pan. Fry the fennel slices in batches, turning carefully, for about 5-6 minutes. The fennel should still have some bite. Serve with a crisp salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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