Finocchio Fritto Recipe

Prepare fennel

Trim the fennel bulbs: remove fronds and tough core sections, keeping the base intact while slicing. Cut each fennel into thin 1/8" wedges or slices so pieces separate and crisp evenly. Rinse and pat dry thoroughly with paper towels. Excess moisture prevents crisping.

Make batter

In a bowl whisk together the all-purpose flour, cornstarch, 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl beat the egg. Gradually whisk the egg and cold sparkling water into the dry mix until just combined — a light, slightly lumpy batter is ideal. Keep batter cold in the fridge until ready to use; cold batter + sparkling water gives a crisper finish.

Heat oil

Pour about 1 litre of neutral oil into a deep pot or fryer to a 3–4 inch depth. Heat to 180°C (350°F). If you don't have a thermometer, test with a small drop of batter; it should sizzle and float immediately without browning too quickly.

Fry fennel

Working in small batches (4–6 pieces at a time), toss the sliced fennel briefly in the batter to coat evenly, let excess drip back into the bowl, then carefully lower into the hot oil. Fry until golden and crisp, about 2.5–3.5 minutes per batch. Avoid overcrowding which lowers oil temperature. Use a slotted spoon to transfer fried fennel to a wire rack set over a sheet pan or paper towels to drain. Immediately season lightly with a pinch of salt while hot. Keep finished batches warm in a low oven (100–110°C / 210–230°F) if needed.

While frying, prepare the garnish: in a small bowl combine halved cherry tomatoes, sliced pickled chilies, 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 2 tbs chopped parsley and 1/2 tsp salt. Toss gently to coat. Let sit 5–10 minutes so flavors meld; juices will form to lightly dress the finished fennel.

Assemble: pile the hot, crispy fennel on a serving platter. Spoon the cherry tomato and pickled chili mixture over and around the fennel so some juices mingle with the crisps but don’t make them soggy.

Finish and season: sprinkle grated Pecorino or Parmigiano (if using) over the top, add a few cracks of freshly ground black pepper, and serve with lemon wedges to squeeze over just before eating. Serve immediately to preserve crispness.