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Crispy fennel with aioli Recipes
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Recipe Name : Crispy fennel with aioli
Country : United States
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Category : Home > Soups > Hot Soups
Chef : Alison Adams
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170g (2/3 cup) mayonnaise
2 garlic cloves, crushed
200g (1 1/2 cups) cornflour
75g (1/2 cup) plain flour
2 tsp 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

Combine the mayonnaise and garlic in a bowl. Cover and set aside for 30 minutes to develop the flavours.

Meanwhile, sift the cornflour, plain flour and bicarbonate of soda into a bowl. Add the egg and water, and whisk until just combined.

Add enough oil to a wok or large saucepan to reach a depth of 6cm. Heat to 190C over medium-high heat (when the oil is ready a cube of bread will turn golden-brown in 10 seconds).

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

Tip: To prevent fennel turning brown, place sliced fennel in a bowl of water and squeeze over some lemon juice.

Fennel know-how: Both the white bulbous base and feathery green tops – called fronds – of fennel can be eaten. Fennel is great teamed with chicken, fish, prawns, cream, garlic, almonds, lemon, orange, artichoke and rocket. Fennel provides vitamin C, folate, dietary fibre and potassium