Italian Fried Fennel

Breaded Fried Finocchio (Fried Fennel)

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan

3 bulbs of fennel
2 eggs
1 ½ cups unflavored bread crumbs
Vegetable oil for frying
Salt 

1. Trim, slice, and wash the fennel very well.
2. Bring a large pot of water to a boil, then drop in the sliced fennel. Cook until the thick end of the slice feels tender but firm when stabbed with a fork. Drain, and set aside to cool.
3. Beat the eggs with a fork in a small bowl or plate with a rim. Put the breadcrumbs on another plate.
4. Dip the cooled, parboiled fennel slices in the beaten egg, shaking off any excess egg. Then coat with the bread crumbs, coating all sides. Press the bread crumbs into the fennel with the palms of your hands until they are sticking firmly to the fennel.
5. Pour enough oil into a frying pan to come ½ inch up the sides. When you think the oil is quite hot, test it by dipping into it the end of one of the slices, if it sizzles, the oil is ready for frying. Add as many slices as will fit without crowding. Cook until they form a crisp, golden brown crust on one side, then turn and fry the other side. When they are browned and crisp all over, remove with a slotted spoon or spatula to a cooling rack to drain, or a plate lined with paper towels. Repeat until all fennel slices are fried. Sprinkle with salt and serve at once.