I’ve written before how to use all the parts of fennel (read the article here) so I won’t go into it again. But, I was given what seemed like a ton of fennel and needed to figure out what to do with it. What I like about fennel is that the favor really changes depending on if you are using it raw or cooking it. Raw fennel is crisp with a licorice type flavor and I really enjoy it with citrus fruits. Slice it thin, add some chopped onion, orange segments, red pepper, and a balsamic dressing for a quick, easy salad or place this mixture on top of baby greens with a touch of Parmesan cheese. But cook fennel and the crunch is gone but an unexpected sweetness emerges – almost a creaminess. Roasted fennel is another great option. Add it to other root vegetables for roasting or roast fennel and add to potato dishes for an amazingly unique flavor. Grilled fennel is another option – just quarter or half the bulb, brush with coconut oil, and place on a hot grill for about 5 minutes.
With all these options you may be wondering how I ended up making fennel fritters. My family really wanted zucchini fritters but unbelievably, we were out of zucchini. Then a bunch of fennel was given to us. So, I thought . . . zucchini fritters . . . fennel fritters . . . maybe?
These turned out to be a super easy recipe that tasted great! Honestly, they were so much easier than the zucchini fritters! Plus the fennel was soft and sweet. Very delicious!
- Fennel bulb
- 1 egg, beaten
- ¼ cup panko
- 1 tsp. coconut oil
- Wash fennel bulb. Remove any outside layers that are browned. Thinly slice bulb.
- Beat egg in a small bowl. Place panko in another small bowl.
- Dip fennel slices into the egg, coating thoroughly and then into the panko.
- Heat a grill or frying pan to medium; wipe or spread coconut oil on hot surface. Place coated slices on hot oil.
- Cook each side 4-5 minutes or until golden brown. Serve immediately.