Fried Fennel

4 3-ounce fennel bulbes, 1/4 inch slices (lengthwise)
all purpose flour, for dusting
salt to taste (I added black pepper and cayenne as well)
Tempura Batter
2 eggs
2 cups water, ice cold
2 cups all purpose flour, sifted
coarse salt, to taste
Vegetable oil, for deep frying, as needed

  1. Combine the eggs and water; whisk, blending in flour and salt; stir in lightly (do not beat). Refrigerate for 30 minutes
  2. Dust the fennel with the flour seasoned with salt. Shake off the excess flour.
  3. heat the oil ina  deep-fryer to 350.
  4. Dip the fennel in the batter, shake off excess, and fry until golden brown.
  5. Drain on paper towels. Season lightly with salt. Serve hot.

Chef: Can see the distinct layer of fennel, good coating, like the browning. Batter is light and has a good thickness.

Personal/Team:  This needs some sort of dip (creamy dill sauce?) Overall, the flavor is great, some peices were a little too big and weren't as soft as I would have liked. 1/4 inch is just the right size, but it is tought to keep the pieces connected at that length.

Lessons Learned: Tempura batter needs to be made exactly as directed. It can be too thick or thin if prepared differently and that will make or break the food you're frying.