image for Crispy fennel with aioli recipe

Crispy fennel with aioli by Alison Adams

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
  • Crispy fennel with aioli, How to Make

    • Step 1
      Combine the mayonnaise and garlic in a bowl. Cover and set aside for 30 minutes to develop the flavours.
    • Step 2
      Meanwhile, sift the cornflour, plain flour and bicarbonate of soda into a bowl. Add the egg and water, and whisk until just combined.
    • Step 3
      Add 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 4
      Dip 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.

    Serves 6 as a starter

    Additional information for Crispy fennel with aioli

    Preparation: 0:20 Minutes, Cooking: 0:10 Minutes, Serving: 6 Person, Level:

    Nutrition Info:

    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 Dearnley

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