Breaded Fried Finocchio

Directions

1. 1
   Discard any bruised or discolored portions of the fennel bulbs.
2. 2
   Slice off 1/4 inch from the root ends.
3. 3
   Stand the bulbs upright and slice them lengthwise 1/2 inch thick.
4. 4
   Wash the fennel well in cold water.
5. 5
   Cook the fennel in 3 quarts of boiling water until the core is tender yet firm when prodded with a fork, about 7 minutes.
6. 6
   Drain and let cool.
7. 7
   Beat the eggs in a small bowl and place the bread crumbs in a shallow plate.
8. 8
   Dip the fennel in egg, letting the excess flow back into the bowl, then turn it in the bread crumbs, coating both sides.
9. 9
   Press the bread crumbs onto each slice with your palm until your hand feels dry and the crumbs are sticking firmly.
10. 10
    Pour 1 1/2 inches of oil into a large skillet and set it over moderately high heat.
11. 11
    Test the temperature by dipping in the edge of a slice of fennel; if it sizzles, the oil is ready.
12. 12
    Slip as many slices of fennel into the pan as will fit loosely without crowding.
13. 13
    Cook over moderately high heat until a crisp, golden brown crust forms on one side, then turn and fry the other side.
14. 14
    Using a slotted spoon or tongs, transfer the fennel to a wire rack set over a baking sheet to drain.
15. 15
    Continue with the remaining fennel.
16. 16
    Sprinkle with salt and serve immediately.