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.
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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