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