Italian Breaded Fennel Slices (Finocchio)

Crispy golden, air fried breaded fennel slices.

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5 from 1 vote

Italian Breaded Fennel Slices (Finocchio)

Fast and refreshing.

Prep Time10

Cook Time12

Total Time22

Course: Sides

Cuisine: Italian

Servings: slices

Calories: 110kcal

Author: Carolyn Hetke

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.

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