• Serves 6
  • 30 minutes
  • Difficulty Easy
  • 8 Ingredients


Really quick and easy as a snack, or even a starter for a dinner party

Ingredients (serves 6)

  • 3 Baby Fennel Bulbs
  • 1 Cup Fresh Bread Crumbs
  • 1 Cup Finely Grated Parmesan
  • 2 Eggs lightly beaten
  • 2 tablespoons Olive Oil
  • Salt and Pepper
  • Chopped Flat leaf Parsely
  • Lemon Wedges


  1. Trim fennel stalks to 6 cm lengths and cut bulbs into slices about 4 mm thick
  2. Combine bread crumbs, parmesan, salt and pepper
  3. Dip fennel slices into egg then bread crumb mix.
  4. Place on baking tray lined with non stick baking paper and place in fridge for 10 minutes.
  5. Heat oil in non stick fry pan over medium low heat. Cook fennel in batches for 2 minutes each side or until golden.
  6. Drain on absorbent paper. Sprinkle with parsley and serve with lemon wedges.

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