Parmesan-Crusted Fennel Fritters With Meyer Lemon Dip

1. 1

   ["To trim the fennel bulb - Cut the stalks off where they meet the bulb. Cut the bulb in quarters, right through the root end. Then cut each quarter in 4 to 5, 1/4"" slices, making sure to cut right through the root end again so the slices stay attached together. (The fennel slices can be blanched right away or placed in a bowl and submerged with cold water. They can be stored this way and refrigerated for several hours. This will keep them crisp and prevent them from discoloring).", "Fill a medium bowl with cold water and several ice cubes, set aside. Fill a medium heavy-bottomed pot with water and bring to a boil. Add the salt and fennel slices. Blanch for 6 minutes, until tender but still firm. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on kitchen towels or paper towels and pat-dry.", "For the breadcrumbs - Mix breadcrumbs, cheese, ground fennel seeds, salt and pepper in a medium bowl. Spread on a plate and set aside.", "Place the beaten eggs in a small bowl. Dip each fennel slice in the egg and then turn them in the breadcrumb mixture. Place on a plate large enough to hold all the slices in a single layer.

2. 2

   Cook's note: The fennel fritters can be prepared to this point up to 6 hours ahead. Cover and refrigerate until ready to pan-fry them.", "To make the dip - Place the sour cream in a bowl. Add the lemon zest and lemon juice. Whisk until well incorporated and refrigerate until ready to serve.", "To make the fritters - Heat a large heavy-bottomed skillet over high heat. Add enough oil to the pan to reach 1/8"" up the sides. When the oil is hot add the fennel slices to the pan so they are in a single layer, without overcrowding them. Saute for 2 to 3 minutes until golden-brown. Flip the slices and continue to saute for another 2 minutes until golden-brown. Remove from pan with a slotted spatula and drain on paper towels. Sprinkle with sea salt to taste.", "To serve - Overlap 4 to 5 fritters in the center of each plate. Place a spoonful of the dip next to them. Garnish with fennel greens and serve immediately. Alternatively, serve as an hors d'oeuvres and place the fritters on a large platter and the dip in a medium bowl.

3. 3

   Cook's note: Serve the fritters piping hot, as they become soggy as they cool."]

* Per serving · 4 servings · Values may vary.

No additional tips available.