Crispy fennel with aioli for 6 person
Fennel Crisp, slightly sweet and with a hint of aniseed flavour, fennel is a favourite in Mediterranean cuisine. Enjoy it raw in salads or cooked into pies and soups.
Ingredients for Crispy fennel with aioli
- 170g (2/3 cup) mayonnaise
- 2 garlic cloves, crushed
- 200g (1 1/2 cups) cornflour
- 75g (1/2 cup) plain flour
- 2 teaspoons bicarbonate of soda
- 2 egg yolks, lightly whisked
- 375ml (1 1/2 cups) iced water
- Vegetable oil, to deep-fry
- 2 baby fennel bulbs, trimmed, thinly sliced
Step 1Combine the mayonnaise and garlic in a bowl. Cover and set aside for 30 minutes to develop the flavours.
Step 2Meanwhile, sift the cornflour, plain flour and bicarbonate of soda into a bowl. Add the egg and water, and whisk until just combined.
Step 3Add enough oil to a wok or large saucepan to reach a depth of 6cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden-brown in 10 seconds).
Step 4Dip one-third of the fennel, 1 slice at a time, in the flour mixture to coat. Add to the oil. Cook for 2-3 minutes or until crisp. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining fennel and flour mixture, reheating oil between batches. Transfer to a serving platter. Serve with the aioli.
Crispy fennel with aioli, How to Make
Serves 6 as a starter
Additional information for Crispy fennel with aioli
Preparation: 0:20 Minutes, Cooking: 0:10 Minutes, Serving: 6 Person, Level:
1570 kj Energy, 21g Fat Total, 3g Saturated Fat, 2g Fibre, 3g Protein, 43g Carbs (total),
All nutrition values are per serve
This Crispy fennel with aioli published first on: Australian Good Taste, Images by: Ben DearnleyYou May Also Like
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