Best 6 Pan Fried Fennel Recipes

PAN-FRIED FENNEL

Steps:

• Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
• Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
• Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
• Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot with lemon wedges.

PAN-FRIED FENNEL

Steps:

• Trim the fennel bulb and cut into slices about 1/4 inch/1/2 centimeter thick. Sprinkle with salt and pepper. Heat the oil in a heavy saute pan and fry the fennel on both sides until tender and slightly golden.

PAN-FRIED FENNEL

Steps:

• Chop fennel greens and set aside.
• Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

PAN-FRIED SCALLOPS ON CARAMELIZED FENNEL

Steps:

• Preheat the oven to 325°F. Trim the feathery tops from the fennel bulbs, and discard. Trim the stem pieces and outer leaves from the bulbs; clean, and reserve 2 cups (about 8 ounces) of these trimmings for the puree. Slice each bulb through the root into 4 1/2-inch-thick strips.
• In a small roasting pan, combine the garlic, 1 shallot, 1 bay leaf, orange zest, 1/4 teaspoon cardamom, 3 tablespoons olive oil, 1/2 teaspoon salt, white pepper, 1 teaspoon brown sugar, and the chicken broth. Add the fennel slices, and gently toss to coat with the mixture. Cover the roasting pan with foil, and cook in the oven until the fennel is tender and most of the liquid has evaporated, about 45 minutes. Remove the fennel from the pan, and transfer to a plate to cool.
• Coarsely chop the fennel trimmings. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the trimmings, the remaining shallot, 1/4 teaspoon cardamom, bay leaf, and thyme. Cook, stirring occasionally, until the trimmings soften, about 4 minutes.
• Add the water, 1/2 teaspoon salt, and 1/2 teaspoon brown sugar; bring to a boil. Reduce heat; cover the pan, and simmer until the trimmings are soft when pierced with a fork, about 20 minutes. Remove the bay leaf and thyme; transfer the mixture to the bowl of a food processor. Puree, adding 2 tablespoons oil through the feed tube with the motor running. Set aside.
• In a large nonstick skillet over medium-high heat, sauté the reserved fennel slices until golden brown, 2 to 3 minutes on each side. Remove from the pan, and set aside. In the same pan, heat the remaining 2 tablespoons olive oil. Add the scallops, and sprinkle with 1 teaspoon salt; sauté until brown on the first side, about 4 minutes. Turn, sprinkle with the remaining teaspoon salt, and add the parsley. Sauté until the other side is brown, about 2 minutes. Remove from heat; add the lemon juice to the pan. Toss the scallops and parsley in the pan juices.
• To serve, place 2 1/4-cup dollops of fennel puree on each plate; top each dollop with a fennel slice and a scallop. Garnish with wilted parsley leaves, toasted pine nuts, and shaved truffle, if desired.

CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL

Steps:

• Heat half the oil in a frying pan and fry the spring onions and fennel for 5 to 6 minutes over a medium-high heat until they begin to soften and become golden. Add the spices and cook for a minute more, tossing the onions and fennel until coated, then remove from the pan and set aside.
• Season the pork chops with salt and pepper. Increase the heat and fry the chops for 2 to 3 minutes on each side until lovely and golden and nearly cooked through.
• Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute, then serve.

PAN-FRIED MACKEREL FILLETS WITH BEETROOT & FENNEL

Steps:

• Put one of the mackerel fillets on a board and cut a 'V' down the centre, either side of the pin bones, to create two smaller fillets, then remove the bones. Repeat with the other fillet. Rub with the oil and season with plenty of ground black pepper. Set aside.
• Put the fennel in a bowl with the beetroot, cucumber and apple. Drizzle over the lemon juice, add the yogurt and mix well. Roughly chop the dill, putting aside a few fronds to garnish, and scatter over the salad, then season with ground black pepper and toss together lightly. Set aside.
• Put a large non-stick frying pan over a medium-high heat. When hot, add the fish, skin-side down, and cook for 2 1/2 mins. Flip the fish over and cook for 30 secs on the other side.
• Put the fillets on top of the salad and serve with the dill fronds and lemon wedges for squeezing over.