;)
It’s high time fennel got the crunchy, deep-fried glow-up it deserves. No longer relegated to the sidelines of sad salads or roasted veggie platters, fennel takes center stage in this recipe. These battered fennel slices are perfectly seasoned and wrapped in a light shell that’s crispy.
They're quick to make, wildly satisfying, and the kind of appetizer or snack that turns even fennel skeptics into crunchy believers.
What is Puffy Battered Fennel?
Puffy battered fennel is exactly what it sounds like, slices of fennel, blanched until tender, dipped in a simple batter made of eggs, flour, baking powder, and milk, and fried. This creates a texture that is somewhere between a fritter and a tempura bite, but with fennel's naturally sweet, subtly licorice flavor shining through the crunch.
While fennel has been popular in Italian cooking for centuries, often raw in salads or braised in hearty dishes, this preparation provides a fun variation.
Pro Tips for the Best Puffy Battered Fennel
- Slice the fennel just right, because if it’s too thin, it'll go mushy and too thick, the batter won’t cling. Aim for ½-inch slices for the perfect bite.
- Boil, but don’t overdo it. 10 minutes in boiling water softens the fennel just enough without making it soggy.
- Hot oil is key and if the oil isn’t hot enough, the batter will absorb too much and turn greasy. Test with a small batter drop, it should sizzle and rise quickly.
- Don’t overcrowd the pan and fry in batches so they crisp up properly and don’t steam each other into sadness.
Frequently Asked Questions
Can I use a different vegetable instead of fennel?
Zucchini, eggplant, or even parboiled cauliflower work well with the same batter, but you’ll miss out on fennel’s unique flavor.
What does fennel taste like when fried?
Once battered and fried, fennel becomes mellow, slightly sweet, and almost creamy on the inside. The licorice flavor is subtle and softened, and it’s much friendlier than raw fennel.
Are these good served cold?
Not really. They’re best hot and freshly fried when the crunch is still loud and proud.
How to Store Leftover Battered Fennel
Let the slices cool completely, then store in an airtight container lined with paper towels to soak up residual oil. Keep them in the fridge for up to 2 days.
However, fried fennel doesn’t freeze particularly well and the batter loses its crunch and can get soggy when reheated. It’s best to eat these fresh or store short-term in the fridge.
Ingredients
How to Make Puffy Battered Fennel
;Resize,width=712;)
Start by prepping the fennel. Wash thoroughly, peel off any tough outer layers, and slice.
Start by prepping the fennel. Wash thoroughly, peel off any tough outer layers, and slice.
;Resize,width=712;)
Bring a large pot of water to a boil, toss in the fennel slices, and boil for 10 minutes. This step softens the fennel and gives it a creamy interior later.
Bring a large pot of water to a boil, toss in the fennel slices, and boil for 10 minutes. This step softens the fennel and gives it a creamy interior later.
;Resize,width=712;)
In a mixing bowl, whisk together the eggs, flour, baking powder, salt, and milk. You should get a smooth, slightly thick batter, which is similar to pancake batter in consistency.
In a mixing bowl, whisk together the eggs, flour, baking powder, salt, and milk. You should get a smooth, slightly thick batter, which is similar to pancake batter in consistency.
;Resize,width=712;)
Gently dunk the fennel slices into the batter, making sure each piece is well-coated.
Gently dunk the fennel slices into the batter, making sure each piece is well-coated.
;Resize,width=712;)
Heat oil in a frying pan over medium-high heat. Carefully lower the battered fennel slices into the hot oil and fry for 2–3 minutes per side or until golden brown. Flip gently to avoid tearing the batter.
Heat oil in a frying pan over medium-high heat. Carefully lower the battered fennel slices into the hot oil and fry for 2–3 minutes per side or until golden brown. Flip gently to avoid tearing the batter.
;Resize,width=712;)
Transfer the slices to a paper towel-lined plate to drain excess oil. Stack them on a serving dish and enjoy the audible crunch of success.
Transfer the slices to a paper towel-lined plate to drain excess oil. Stack them on a serving dish and enjoy the audible crunch of success.
;Resize,width=767;)
