Sautéed Fennel

For best results, use a heavy-bottomed sauté pan. Serve fennel as an appetizer while preparing the meal.

2 medium fennel bulbs
1 cup all-purpose flour, for dredging
1½ cups fresh bread crumbs, for dredging
2 tsp. coarse sea salt
¾ tsp. black pepper, freshly ground
3 large eggs
1½ cups vegetable oil, just enough to yield about ¼" in the pan
2 lemons, cut into wedges

Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8” thick.

Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.

Heat oil in a large sauté pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.

Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt.

Serve hot with lemon wedges.

Makes 4 servings.