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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 1075 | |
| Calories from Fat 694 | 65% |
| Total Fat 82.26g | 103% |
| Saturated Fat 11.8g | 47% |
| Trans Fat 0.22g | |
| Cholesterol 4mg | 1% |
| Sodium 1375mg | 57% |
| Potassium 1053mg | 30% |
| Total Carbs 63.56g | 17% |
| Dietary Fiber 16.6g | 55% |
| Sugars 9.73g | 6% |
| Protein 34.52g | 55% |
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