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