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Batter-Fried Fennel
- About
8
servings - Difficulty
Easy
Published 1966
Ingredients
6 2 6 tablespoons
Method
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.
Cut each head into quarters. Combine the eggs, flour, milk, salt and pepper in a bowl to make a smooth batter.
Pour oil into a heavy skillet until it reaches a depth of one
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