For four people:
- 2 fennel (elongated ones)
- Water and flour to taste
- extra-virgin olive oil
- salt and pepper
Peel and wash carefully the fennels. Cut them into quarters. Cook them for 5 minutes in a pot containing an ample amount of salted water. Once cooked, strain them carefully and let cool on a plate.
Meanwhile in a bowl, prepare a fairly thick batter by mixing flour and water. Put the quarter-blanched fennel into the prepared dough, and fry them in a pan containing hot oil.
Once they are golden brown remove them with a skimmer and put them on a dish lined with greased paper towels to absorb the excess fat. Add salt to taste and serve immediately hot.