Land fish

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.