Instructions: Boil the slices of fennel in salted water until barely tender, 8 to 10 minutes. Drain and allow to cool. Dip the fennel into the beaten eggs and dredge in bread crumbs. Heat the oil to a depth of about 1/2 inch (1 cm) in a skillet over high heat. When the oil is 375F (190C) fry the fennel slices a few at a time until golden brown on both sides. Drain on a wire rack or paper towels and season with salt and pepper while still hot.

Serves 4 to 6.

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