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).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 1 3⁄4 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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