Parmigiano-Reggiano Crusted Fennel Sticks

Parmigiano-Reggiano Crusted Fennel Sticks

Curtis Di Fede

Curtis Di Fede

October 23rd, 2017

https://simplefeast.com/chefscatalog

Parmigiano-Reggiano Crusted Fennel Sticks

Serves 4
1 hour 10 minutes total time
1 hour 10 minutes active time
Intermediate

While I’ve yet to meet a cheese I didn’t appreciate, Parmigiano-Reggiano for me will always be the King of Cheeses. Grana Pandano is often used in lieu of it but there’s nothing quite like the Real Thing, especially for this recipe.

Note: Be sure that the Parmigiano-Reggiano resembles the consistency of breadcrumb, which is required to evenly coat the fennel. Pulse the cheese in a food processor, if necessary, but don’t over work it or the cheese will clump together.

Ingredients
2 fennel bulbs
4 cups extra-virgin olive oil
2 cups finely grated Parmigiano-Reggiano
1 ½ cups all-purpose flour
2 large eggs, lightly beaten
Kosher salt

Directions
To Cut and Blanch the Fennel
Cut the fennel fronds from the bulbs. Set aside for another use or discard.

Leaving the core intact, trim the base of the fennel bulbs so that the outermost layers can be pulled off and discarded. Cut the fennel bulb in half across the short side of the bulb. Then cut each half into ¼-inch slices, keeping the root attached to hold it together.

Bring a large pot of salted water to a boil. Line a baking sheet with paper towels

Blanch the fennel sticks in the salted water until just tender, 2 to 3 minutes, and transfer to the prepared baking sheet. Let cool completely.

To Fry the Fennel and Serve
Pour the oil in a deep-fryer or a large, deep saucepan fitted with a candy/deep-fat thermometer and heat the oil to 350˚F.

Meanwhile, set up a breading station. Put the flour, eggs, and Parmigiano-Reggiano each in their own shallow bowl.

Line 1 baking sheet with parchment paper and another with paper towels.

Dust a few of the fennel sticks in flour, then the beaten eggs, and finally in the Parmigiano-Reggiano. Set on the parchment lined baking sheet.

Working in batches, as needed, to not overcrowd the pan, lower a few of the coated fennel sticks into the oil and fry, turning once, until golden brown, 1 to 2 minutes. Transfer to the paper towel lined pan and sprinkle with salt. Repeat with the remaining fennel sticks.

Serve right away.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 2 fennel bulbs
  • 4 cups extra-virgin olive oil
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 ½ cups all-purpose flour
  • 2 large eggs, lightly beaten
  • Kosher salt
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