CookEat Recipe
Battered Fennel Wedges
Tender boiled fennel wedges, dried and floured before dipping in a rested frying batter.
Method
Steps
Step 1
Gather the ingredients: 2 fennel bulbs, about 500 g before trimming; About 20 g additional flour for dusting; 100 g plain flour for the batter; 1 egg, separated; 1 tablespoon olive oil for the batter; 1 tablespoon brandy; About 75–100 ml ice-cold drinking water, adjusted as needed; Salt to taste; About 600 ml suitable frying oil, or enough for the pan; only part is absorbed; Water for boiling the fennel.
Step 2
Mix 100 g flour with the egg yolk, 1 tablespoon olive oil, 1 tablespoon brandy and a pinch of salt. Add ice-cold water gradually, beginning with about 60 ml, until the mixture is a smooth coating batter that is not too runny; work thoroughly with a spoon. About 75–100 ml water is an adjustable estimate.
Step 3
Cover and refrigerate for about 3 hours. Keep the separated egg white covered in its own clean container in the refrigerator. Do not taste the raw mixture.
Step 4
Trim away the tough outer fennel layers and wash the bulbs. Cut into wedges, keeping a small piece of the core on each wedge to hold the layers together. Boil in lightly salted water until tender, about 10–15 minutes depending on size.
Step 5
Drain the fennel well and dry the surfaces carefully. Immediately before coating, beat the reserved egg white to soft peaks and fold it into the rested batter. Dust the wedges lightly with the additional flour, then coat with the freshly finished batter just before frying.
Step 6
Heat the frying oil to about 170°C in a suitable deep pan. Fry in small batches, turning, for about 3–5 minutes until golden and the coating is fully cooked to 74°C. Drain and serve hot as a vegetable side.
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