Fried Fennel | Saveur
The batter in this recipe is adapted from one given for frying vegetables in the 19th-century Italian cookbook, The Art of Eating Well (Random House, 1996).
Ingredients
- 1 <sup>3</sup>⁄<sub>4</sub> cups flour
- Salt
- 1 egg, separated
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. white wine
- 4 medium fennel bulbs, trimmed and cut into wedges
- 2 cups corn oil
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