Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz All-purpose flour

  2. 1 teaspoon 5ml Salt

  3. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

  4. 1 cup 237ml Buttermilk

  5. 1 cup 237ml Fennel bulb - cut 1/8" thick (large) Lengthwise slices

  6. 4 cups 948ml Vegetable oil Salt - to taste Buttermilk Dipping Sauce

  7. 1/2 Cucumber - peeled, seeded, And coarsely grated

  8. 1 teaspoon 5ml Salt - divided

  9. 3/4 cup 177ml Buttermilk

  10. 1/4 cup 59ml Mayonnaise

  11. 1/2 teaspoon 2 1/2ml Minced garlic

  12. 2 teaspoons 10ml Chopped fresh dill

  13. 1/4 teaspoon 1 1/3ml Cayenne pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oil to 350 degrees. Combine the flour, salt, and pepper in a shallow bowl. Pour the buttermilk into another bowl. Dip the fennel in the buttermilk, then dredge in the seasoned flour. Carefully place in the hot oil and fry until golden brown, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Lightly season with additional salt to taste and serve with the Buttermilk Dipping Sauce. For the Buttermilk Dipping Sauce: Place the cucumbers in a small bowl and sprinkle with 3/4 teaspoon of the salt. Stir to combine, then set aside while you assemble the remaining ingredients. In a small bowl combine the buttermilk, mayonnaise, garlic, dill, cayenne and salt and stir to combine well. Drain the cucumber in a small colander, then, using your hands, squeeze to remove as much excess water as possible. Add the cucumber to the buttermilk mixture and stir to thoroughly combine. Serve immediately or refrigerate, covered, for up to 1 day in advance. (Makes about 1 1/4 cups sauce) This recipe yields 2 to 4 servings.


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