Breaded fried fennel with herb-yoghurt dip

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1/2 Lettuce
  • 1/2 bunch Parsley
  • 1 collar Chives
  • 250 g Whole milk yoghurt
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 2 Fennel tubers
  • 1 egg (size M)
  • 3-4 Tbsp Breadcrumbs
  • 1 TABLESPOON Oil
  • 2 TABLESPOONS Butter

Directions

  1. 1

    Clean, wash and drain the salad. Set aside 4 small, bowl-shaped salad leaves. Wash parsley and chives, shake dry. Pluck the parsley leaves from the stalks and chop them. Cut the chives, except for 8 nice tips, into fine rolls. Mix chopped parsley and chive rolls with yoghurt, season with salt, pepper and sugar

  2. 2

    Clean, wash and slice the fennel lengthwise. Cut the hard stalk out of the slices so that the segments still stick together. Whisk the egg and 4 tablespoons of water, season with salt and pepper. First pull the fennel slices through the egg mixture, then turn in breadcrumbs. Heat oil in a pan. Melt butter in it. Fry the fennel in portions for 5-6 minutes while turning, remove and keep warm. Fry the remaining fennel in the same way.

  3. 3

    Arrange fennel and salad on plates. Divide the dip into 4 small salad leaves and add. Garnish with chive tips

Nutrition Facts

KCAL
170 kcal
CARBS
11 g
FATS
11 g
PROTEINS
7 g