Pan Fried Fennel Recipes

PAN-FRIED FENNEL

Pan-Fried Fennel image

This is an easy way to prepare fennel bulbs. Fennel tastes great pan-fried and you don't need a lot of seasoning as fennel has so much flavor on its own, which just intensifies while sauteeing.

Provided by Marianne

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

2 pounds fennel bulbs, sliced, green tops reserved
3 tablespoons olive oil, or as needed
salt to taste
1 pinch lemon pepper, or to taste

Steps:

Chop fennel greens and set aside.
Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 16.6 g, Fat 10.6 g, Fiber 7.1 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 214.7 mg, Sugar 0.4 g

CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL

Crispy Fennel Pork Chops with Pan-fried Fennel image

The addition of a little touch of Chinese five spice gives this classic combination a flavor boost.

Provided by Donal Skehan

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
Bunch of spring onions, cut into 2-centimeter (3/4-inch) pieces
1 fennel bulb, cut into thin wedges
1 teaspoon fennel seeds
Good pinch of Chinese five spice
2 thin boneless pork chops
1 teaspoon white wine vinegar

Steps:

Heat half the oil in a frying pan and fry the spring onions and fennel for 5 to 6 minutes over a medium-high heat until they begin to soften and become golden. Add the spices and cook for a minute more, tossing the onions and fennel until coated, then remove from the pan and set aside.
Season the pork chops with salt and pepper. Increase the heat and fry the chops for 2 to 3 minutes on each side until lovely and golden and nearly cooked through.
Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute, then serve.

PAN-FRIED FENNEL

Pan-Fried Fennel image

Serve this simple and flavorful dish as an appetizer. For best results, use a heavy-bottomed saute pan.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

2 medium fennel bulbs
1 cup all-purpose flour, for dredging
1 1/2 cups fresh bread crumbs, for dredging
2 teaspoons coarse salt, plus more for seasoning
3/4 teaspoon freshly ground pepper, plus more for seasoning
3 large eggs
1 1/2 cups vegetable oil, just enough to yield about 1/4 inch in the pan
2 lemons, cut into wedges

Steps:

Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot with lemon wedges.

PAN-FRIED FENNEL

Pan-Fried Fennel image

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 side servings

Number Of Ingredients 3

Ingredients

1 large fennel bulb
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

Trim the fennel bulb and cut into slices about 1/4 inch/1/2 centimeter thick. Sprinkle with salt and pepper. Heat the oil in a heavy saute pan and fry the fennel on both sides until tender and slightly golden.

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