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Breaded Fennel

Enjoy this breaded fennel seasoned with salt, pepper, thyme, and Parmesan cheese.


  • 1 large fennel bulb
  • 2 eggs (beaten)
  • 3/4 cup flour
  • 3/4 cup Panko bread crumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 to 1/2 tsp dried thyme
  • 1/4 to 1/3 cup Parmesan cheese
  • 2 TBS olive oil (enough to cover the frying pan)


  • Cut the stalk and leaves off your fennel bulb
  • Slice your bulb in half top to bottom
  • Continue to slice your fennel bulb top to bottom to make as many 1/8 to1/4 inch slices
  • In a flattish bowl, crack your two eggs and beat until it is all mixed in
  • In another flattish bowl, put your flour, salt, pepper, and thyme - stir together
  • In your 3rd flattish bowl, pour your Panko bread crumbs and Parmesan cheese, mix together
  • Heat your oil in a large flat bowl frying pan
  • Once the oil is heated up enough to frying (I dropped a tiny, tiny bit of egg in to test) you are ready to prepare your fennel bulb and start frying
  • Dredge each slice of fennel one at a time; first in your egg, then through your flour (turning to coat both sides) and lastly in the Panko bread crumbs/Parmesan cheese mixture (turn to coat both sides with the bread crumbs also)
  • Finally add the breaded fennel slices to your hot oil and fry on both sides until it is crispy (this took about 1 to 2 minutes for me - but watch yours it could be faster)
  • Do this with each slice - it depends on the size of your fennel and your frying pan how many pieces you can fry at once
  • Once the bulb is fried and the breading crisp remove from the pan and place on a plate layerd with several paper towels to gather the excess oil
  • Serve