Servings: six to eight as an appetizer or side dish.
I serve these crisp wedges as a side dish with pork, lamb, or chicken, but you can also eat them as an appetizer with white wine.
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Make Ahead Tips
You can boil and coat the fennel up to 4 hours before frying.
To make fine, dry breadcrumbs, use a dense French or Italian country-style loaf. Cut it into 1-inch cubes and leave them on a tray at room temperature for several days until they are rock hard. Process them in a food processor until fine.If you don’t have a thermometer or your thermometer won’t reach far enough into the oil to read accurately, you can test the oil temperature by adding a few breadcrumbs. If they sizzle immediately and float to the top, the oil is ready.
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