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Crispy fennel with aioli

  • 0:20 Prep
  • 0:10 Cook
  • 6 Servings


  • 170g (2/3 cup) mayonnaise
  • 2 garlic cloves, crushed
  • 200g (1 1/2 cups) cornflour
  • 75g (1/2 cup) plain flour
  • 2 teaspoons bicarbonate of soda
  • 2 egg yolks, lightly whisked
  • 375ml (1 1/2 cups) iced water
  • Vegetable oil, to deep-fry
  • 2 baby fennel bulbs, trimmed, thinly sliced


  • 1
    Combine the mayonnaise and garlic in a bowl. Cover and set aside for 30 minutes to develop the flavours.
  • 2
    Meanwhile, sift the cornflour, plain flour and bicarbonate of soda into a bowl. Add the egg and water, and whisk until just combined.
  • 3
    Add enough oil to a wok or large saucepan to reach a depth of 6cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden-brown in 10 seconds).
  • 4
    Dip one-third of the fennel, 1 slice at a time, in the flour mixture to coat. Add to the oil. Cook for 2-3 minutes or until crisp. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining fennel and flour mixture, reheating oil between batches. Transfer to a serving platter. Serve with the aioli.

Source: taste.com.au


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