Buttermilk-Fried Fennel Rings
A fresh twist on classic onion rings, these fennel rings are a crispy, golden treat you won't want to miss.
Substitutes?
- No fennel? Use onion instead.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
1 fennel
150 ml buttermilk
150 g self raising flour
1 tsp garlic powder
1 tsp smoked paprika
salt & pepper
300 ml vegetable oil (for cooking)
Recipe:
- Shred the fennel or cut it into very thin slices. Pour the buttermilk into a shallow bowl and add the fennel slices, making sure they are well coated.
- Add the flour to a bowl with the garlic powder, smoked paprika and a generous pinch of salt and pepper.
- Working in batches, lift the fennel slices out of the buttermilk and add to the flour mixture. Toss until well coated, then lift the fennel out of the flour mixture. Add the coated fennel to a plate or chopping board.
- Heat the oil to 180C in a deep, heavy-based saucepan. If you don't have a thermometer, test the temperature by adding some fennel to the oil. It should sizzle and colour.
- Working in batches, cook the fennel slices in the hot oil until they turn golden. Place on kitchen paper to remove any excess oil, serve hot and enjoy.
