You may also like
Categories:
flour salt white pepper buttermilk fennel vegetable oil salt cucumber salt buttermilk mayonnaise garlic fresh dill cayenne pepper
Viewed: 4 - Published at: 3 years agoIngredients
- 1 c. all-purpose flour
- 1 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1 c. buttermilk
- 1 lrg fennel bulb cut 1/8" thick lengthwise slices
- 4 c. vegetable oil Salt to taste
- 1/2 x cucumber peeled, seeded, and coarsely grated
- 1 tsp salt divided
- 3/4 c. buttermilk
- 1/4 c. mayonnaise
- 1/2 tsp chopped garlic
- 2 tsp minced fresh dill
- 1/4 tsp cayenne pepper
Method
- 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 warm oil and fry till golden, about 2 1/2 min.
- 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 tsp.
- 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 in the cucumber to the buttermilk mix and stir to thoroughly combine.
- Serve immediately or possibly chill, covered, for up to 1 day in advance.
- Makes about 1 1/4 c. sauce)
- This recipe yields 2 to 4 servings.
