First, clean the fennels by removing the green stems, the outer leaves and the end of the core, and wash them under water.
Cut them into slices leaving the bases together, then put them in a bowl full of cold water acidulated with lemon juice and leave them to soak for at least 10 minutes.
Pass the fennels, one at a time, in the flour, then in the beaten eggs, and finally in the breadcrumbs.
Finally fry them in hot oil, turning them to make them brown evenly.
Drain on paper towels as they are ready.
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