Last week I was in Portland OR and had a great dish of fried anchovies and fennel at Toro Bravo. I am gonna skip the anchovies, but I want to try to re-create the fried fennel tomorrow in my deep fryer.
From what I could tell, they made the fried fennel by shredding it super thin (like the size of a crispy fried onion shreds), then coating it in a light flour/salt/spice mixture, then deep frying just like that. So in other words, no wet batter. Just a flour dusting.
I bought fennel today at the farmer's market, so I'm gonna try it no matter what.
Anyone have any tips? How hot should the fryer be for this? How long? Has anyone else ever done this?
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