准备

• 将茴香灯泡纵向切成一半，然后将每个半纵向切成1/2英寸宽的楔子。您应该得到12至16个楔子。
• Bring about 2-1/2 quarts of water to a boil in a 4-quart saucepan over high heat. Add 2 Tbs. of the salt and the fennel. Boil briskly until the fennel is tender, 5 to 8 minutes. Check for doneness by removing a wedge to taste it. Drain well and set aside to cool.
• 在浅碗中，用剩余的1/4茶匙打鸡蛋。盐和几杯胡椒粉。
• 在另一个浅碗中，将面包屑与奶酪混合。
• 一次与一两个楔子一起工作，浸入打的鸡蛋中，以确保外部涂层均匀。用叉子抬起，让多余的鸡蛋排出。然后在面包屑中挖掘，将面包屑拍打到位，以便它们粘附（您想贴好它们）。保持楔形紧凑；不要让他们张开。将楔子放在托盘上，然后继续直到所有涂层。

• Put 1/2 inch of oil in a 10-inch straight-sided sauté pan, attach a candy thermometer to the side of the pan, and heat over medium-high heat. When the oil reaches 375ºF, add as many wedges as will fit comfortably in a single layer. Don’t crowd the pan. Cook until well browned on both sides, turning once with tongs. Total frying time should be about 1 minute. Transfer the wedges to a plate lined with paper towels and sprinkle lightly with salt. Continue frying, adding more oil to the pan as needed, until all the wedges are fried. Serve hot.

提前提示

在油炸前，您可以煮沸并涂上茴香涂层，最多4小时。