Fennel fritters
Frittelle di finocchio
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For 4 people:
2 small fennel bulbs
flour
soy milk
salt
oil for frying
Trim the fennel and cut into slices about 1 cm thick, making sure that you don't break.
Arrange the fennel slices gently in a saucepan and cover them up flush with the water, then boil until al dente in covered pot.
While baking prepare the batter with flour and soy milk, adding a pinch of salt.
Remove fennel slices and arrange on a large plate, let them cool and then put them into the batter and fry in hot oil, causing them to brown on both sides and then carefully throughout the preparation, keeping the slices intact.
When well browned, place them on a plate with a paper towel to lose their excess oil and then serve to your guests and enjoy still crunchy.
