Italian Breaded Fennel Slices (Finocchio)

If you are tired of the same old winter vegetables, Italian Breaded Fennel Slices or Finocchio may be just the right thing.

It probably isn't new to anyone of Italian heritage but it was new to me. And I am so glad I found this! I love fennel, sliced raw in a salad, minced into pasta sauce or meatloaf. I think of it like the celery of Italy!

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What Makes This Recipe Special?

• This is a perfect winter recipe when fennel is pentiful and you are tire of other vegetables.
• Using Italian-style breadcrumbs means the seasoning is already done for you.

Ingredients

• Fennel bulbs are plentiful year-round but are especially welcome in winter when other traditional vegetables are not fresh.
• Italian seasoned bread crumbs mean the seasoning is done for you. You can use unseasoned and add your own dry Italian seasoning if you like.

How To Make It

• You are going to slice the fennel bulb vertically. If you remove any blemished outer layers, save them to make Fennel cream for other uses.
• If you have time, let the dredge slice rest in the fridge for a few hours. It helps the breading get a bit firmer and hold together during the frying process. It is also handy if you want to make them ahead and fry just before serving.
• I did mine in the air fryer because it is so fast and compact but a convection oven or oven with an air fryer setting works as well.

Suggested Menu

Wine Pairing

Pay homage to the Italian heritage of this dish and go for a Soave or a Flanghina. For red, choose a Barbera or a Valpollicella.

Related Recipes

Italian Breaded Fennel Slices (Finocchio)

Fast and refreshing.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Sides

Cuisine: Italian

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

Servings: 6 slices

Ingredients

• ▢ 1 fennel bulb
• ▢ 2 eggs
• ▢ 1 cup Italian seasoned bread crumbs
• ▢ olive oil for spraying

Instructions

• Trim the bottom of the fennel bulb and the top at the point the stalks emerge from the bulb.
• Remove the outer layer if it is blemished. (Reserve and use it to make fennel cream).
• Lightly whisk the egg in a separate bowl.
• Add bread crumbs to a separate bowl.
• Slice the fennel bulb vertically about in to about ½" slices. Err on the side of thickness. Handle gently so the slices hold their shape.
• Dredge each slice through the egg and then the bread crumbs.
• Spray your air fryer tray and both sides of the fennel slices with olive oil.
• Air fry about 12 minutes flipping at halfway point. Exchange trays if using 2 trays at mid point as well. (See note below for regular oven).
• Slices should be crispy golden with a soft interior. Rearrange trays and add another minute or so if need to crisp up the coating uniformly.
• Serve warm.

Notes

Preheat oven to 350 degrees.  Use convection or air fryer setting if  you have one.  Line a baking sheet with parchment paper.  Lay breaded fennel out in a single layer.  Spray with olive oil, flip and spray the other side lightly.  Bake about 20 minutes, flipping at mid point.   Check them for crisp exterior and soft interior after about 15 minutes. Time will vary depending on your oven settings.

Nutrition

Calories: 110kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 308mg | Potassium: 228mg | Fiber: 2g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg

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