Fried buttermilk fennel with preserved lemon mayo
Prep
30 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite ways to transform humble fennel into something absolutely irresistible. The crispy buttermilk coating keeps the delicate anise flavor intact while adding serious crunch, and fennel is packed with fiber and antioxidants that make it genuinely good for you. What I love most is how quickly it comes together, ready in just fifty minutes from start to finish, making it perfect for a weeknight dinner that feels restaurant quality. The preserved lemon mayo ties everything together with bright, tangy sophistication that'll have everyone asking for seconds.
Ella x
Ingredients
- 3fennel bulb
- 284 mlsbuttermilk
- 250 gramsself-raising four
- 2 tspgarlic granules
- 1 tspmustard powder
- ¼ tspcayenne pepper
- 1½ tspsweet smoked paprika
- 1 tbspdried oregano
- 1 litre/srapeseed oil
- 1lemon(cut into wedges)
- 2preserved lemons
- 3eggs(egg yolks)
- 1 clove/sgarlic
- ½lemon(juice)
- 150 mlsrapeseed oil
Detail level
Instructions
- 1
Remove the tough tops and fronds (reserve the fronds) from the fennel and cut the bulbs into 0.3cm slices. Pour the buttermilk into a shallow bowl and add the fennel slices, making sure they are well coated. Sift the flour into a large bowl and add the garlic granules, spices and oregano; season. Set both bowls aside.
- 2
For the mayo, discard the flesh from the preserved lemons and finely chop the rind. Whizz together the egg yolks, garlic and lemon juice in a food processor. Slowly pour the oil into the processor in a steady stream while blending, until it forms a thick sauce. Finely chop the reserved fennel fronds, then stir through the mayo, along with the chopped rind.
- 3
Line a plate with kitchen paper. Heat the oil to 180ºC in a deep, heavy-based saucepan (it should be no more than half-full). If you don’t have a thermometer, a cube of bread added to the pan should turn golden in 30 seconds when it’s ready.
- 4
Coat the fennel in the seasoned four, shake off the excess and, working in batches so as not to overcrowd the pan, fry for 2 minutes, turning occasionally, until golden all over and tender within. Drain on the lined plate, season and serve with the lemon wedges and mayo.
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