Batter-Fried Fennel

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 small heads of fennel
  • 2 eggs
  • 6 tablespoons all-purpose flour
  • ¾ cup milk
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper
  • Salad oil


    1. Trim the leaves and any tough outside stalks from the heads of fennel. Wash heads well. Steam over boiling water for about ten minutes, or until barely tender.

    2. Cut each head into quarters. Combine the eggs, flour, milk, salt and pepper in a bowl to make a smooth batter.

    3. Pour oil into a heavy skillet until it reaches a depth of one inch. Heat slowly to just below the smoking point.

    4. Dip the pieces of fennel into the batter and fry them in the hot oil until browned on all sides. Drain on paper towels.