Ingredients

• 900 g fennel
• 2 eggs
• White flour
• bread crumbs
• fry oil
• a jar of tartar sauce
• salt
• pepper

To prepare fried flakes and tartar sauce, clean the fennel, eliminating the base and the stems; cut them in half, then into thin wedges. Wash them and drain them carefully. Flour them, then break the eggs in a bowl, beat them lightly with a fork and dip the vegetable pieces. Spread out on a plentiful breadcrumbs tray and pass the fennel slices, pressing them gently to completely cover them. Heat plenty of oil in the frying pan, preferably with a basket, and fry a few pieces at a time, until they are golden brown. Drain and place them to dry on a double layer of white kitchen paper, keeping them warm. Add salt, pepper and serve immediately, accompanied by tartar sauce.

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