Crispy Fried Fennel
Prep time
Cook time
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Crispy, pan-fried fennel - perfect for dipping in hot sauce, and an excellent vegetarian alternative to wings.
Serves: serves 2-3
  • 2 cups breadcrumbs
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 eggs
  • 2 teaspoons Tabasco sauce
  • 1 bulb fennel, thinly sliced lengthwise
  • vegetable oil, for frying
  1. First, if you need to make your own breadcrumbs, like I did, you'll need a loaf of ciabatta bread (or something similar). Slice off 5 or 6 thick slices, then cut them into small cubes. Preheat your oven to 450 degrees F, then toast your bread on a dry baking sheet for 8-10 minutes, depending on your oven, until the cubes are really, really crispy and a dark, golden brown. Set them aside to cool, then pulse them in a food processor or blender until fine crumbs form. Add in your salt and pepper, toss to combine, and set aside.
  2. Slice your fennel lengthwise, so that the pieces stay together as best as possible. Beat together the egg and Tabasco, and bring about 2 inches of oil in a large, high-sided pan to about 375 degrees F.
  3. When the oil is ready, dip the fennel in the egg, then the breadcrumbs, then the egg, then the breadcrumbs again, pressing down hard so that the breadcrumbs stick (if you're allowed to use flour here, then go ahead and do flour, egg, breadcrumb - but I find mine did well without the flour). Toss the coated fennel in the hot oil, and fry on each side for about 1 minute, until golden. Set aside on a baking sheet covered in paper towel to cool slightly.
  4. Finish up your batch, then serve these hot with extra Tabasco for dipping!
Recipe by The Crepes of Wrath at