Breaded Fennels

Breaded fennels are a very simple vegetarian recipe. In addition, it is a different way of presenting this aromatic vegetable.

Fennel takes advantage of everything. Its seeds, leaves and bulb are used alike in cooking and for medicinal use.

It is a vegetable with green leaves and a white bulb, similar to an onion, but with an aniseed aroma and flavor. Fennel has its geographical origin in the Mediterranean.

Its properties are endless. It is often used in natural medicine as an adjunct to digestion and respiratory problems.

In addition, fennel is rich in vitamin C and potassium and brings freshness to dishes. Its bouquets and seeds are used in gastronomy to flavor meats, infusions and dressings. While the bulb is great in salads, stews, and breaded.

Breaded fennels are a delicious dish served as a garnish or as a healthy appetizer. What’s more, they are done in less than 30 minutes. Are you going to miss them?

Option 1: breaded fennel, traditional style!

Ingredients:

• A large fennel
• Wheat flour
• Two eggs
• Bread crumbs
• Two cups of oil (you can substitute margarine)
• Salt
• Pepper

preparation:

• Keep in mind that you can make the breaded fennels baked or in hot and deep frying. At Better with Health we will always recommend the least greasy option, but the final choice is yours.
• If you are inclined to prepare deep-fried breaded fennel, pour it into a pan with enough oil and let it heat up. This way the fennel will absorb less fat.
• First, wash and clean the fennel very well. To do this, leave it in water for 10 minutes and then dry it with a clean cloth, this will reduce the itchiness of the vegetable.

• Then cut it into 1 centimeter thick wheels.
• Then add salt and pepper to the wheels.
• Then, bread the fennel wheels by passing them through flour, then through the beaten eggs and close the breading with breadcrumbs.
• For a thicker breading, go back through the beaten eggs and breadcrumbs.
• Then place in the hot oil for two minutes.
• Finally, remove from the heat and place on kitchen paper to absorb the excess fat.
• You can serve them hot with a rich tartar sauce.
• For oven-breaded fennel, preheat to 180ºC. Then, place the fennels on a greased tray and bake for a 15-minute cooking time.

If you want the fennel to have more flavor, season it a little. You can  add a tablespoon of soy sauce and mustard to the egg.

For its part, you could accompany the bread with dried or ground herbs. For example, you can use thyme or rosemary.

Option 2: fennel tempura oriental technique!

Ingredients:

• A large fennel
• ½ cup of wheat flour
• ½ cup of cold water
• Two eggs
• Two cups of oil (you can substitute margarine)
• Salt
• Pepper

preparation:

• First, clean, cut into wheels and dry the fennels from excess water.
• Then add salt and pepper to taste.
• Next, in a bowl,  pour in the eggs and beat them lightly. Then add the flour and make a mixture.
• Then add the very cold water to the mixture.
• Next, run the fennel wheels through the mixture of eggs, flour, and cold water.
• Next, pour the fennel wheels into the hot oil.
• Then fry for two minutes or until the tempura is light golden brown.
• Finally, remove from heat and let it rest on absorbent paper.

Tempura is a Japanese frying technique where the food absorbs less oil. If you want to give the oil a crisp touch, you could use the fennel for nuts, oatmeal or corn flakes.

A secret : to make the tempura puff up during frying, add a touch of yeast to the preparation.

Water can also be substituted for carbonated water. Whichever liquid you choose, it must be very cold. The thermal shock is what allows the tempura breading to be perfect.

What do you think of these recipes? What are they simple? Don’t hesitate to try them at home. You will love them!