1x 350-400g fennel bulb, sliced thin (save ¼ cup for the salad)
120g soft wheat ‘0’ flour (about ¾ cup + 1 ½ tbsp)
150ml whole milk
3 tbsp grated parmesan
2 tbsp olive oil
Salt
Salad topper:
2 cups arugula
¼ cup thinly sliced fennel
2 green onion, sliced thin
2x blood oranges
Olive oil
Salt and pepper
- Preheat the oven to 400F, line a square baking pan or rectangular pan with parchment paper. Drizzle over 2 tbsp olive oil and use your hands to spread onto the parchment paper.
- Slice the fennel thinly, reserving ¼ cup for the salad and placing the rest on the bottom of the parchment lined / oiled baking pan in one layer.
- Make the batter by whisking together flour, milk and two big pinches of salt.
- Pour the batter over the fennel and gently spread it to cover the fennel. Sprinkle the shredded parmesan cheese over the top of the batter.
- Bake for about 25-35 minutes until golden brown and crispy on top.
- While baking, prepare the salad. Add the arugula, sliced fennel and sliced green onions to a bowl. Cut the oranges in half and save half to dress the salad. Segment the other blood orange halves and add those to the salad. Set aside.
- Once the fennel is done baking, cut into 6-12 pieces depending on how large or small pieces you’d like. Dress the salad by squeezing the juice from the reserved half blood orange over the salad and then drizzle with olive oil and add a pinch of salt and pepper. Toss to combine and then serve topped on each piece of crispy fennel.
TIPS
- Make sure to use parchment paper to ensure the fennel doesn’t stick to the pan!
