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Ingredients
Breaded Fennel with Salad
- For the batter
- 200 milliliters water
- 150 grams Pastry flour
- 1 Tbsp breadcrumbs
- 1 tsp salt
- 2 pinches sugar
- ½ tsp Baking powder
- 1 egg (medium)
- For the tomato sauce
- 1 onion
- 1 pc ginger (walnut-sized)
- 1 garlic clove
- ½ red chili pepper
- 1 Tbsp sesame oil
- ½ tsp sugar
- 3 Tbsps Orange juice
- 1 can crushed Tomatoes (240 g, drained)
- 2 Tbsps light soy sauce
- peppers
- Also
- 4 handfuls Herb salad (such as, young red and green chard, spinach)
- 4 Fennel bulb
- vegetable oil (for frying)
For the batter, place 200 ml of water (approximately 3/4 cup) in the freezer for about 20 minutes.
For the tomato sauce, peel and chop the onion, ginger and garlic. Slice the chile pepper lengthwise, remove the seeds, rinse and also chop.
Heat the sesame oil in a small saucepan. Fry the onion, ginger, garlic and chile pepper for 1-2 minutes. Add 1/2 teaspoon of sugar, the orange juice and the chopped canned tomatoes. Simmer for 3-6 minutes and season heavily with soy sauce and pepper.
Also, rinse and trim the herb salad and shake dry.
Rinse and trim the fennel bulbs and divide into segments.
For the batter, mix the flour with the bread crumbs, salt, sugar and baking powder. Whisk the cold water with the egg and then stir rapidly into the flour mixture to create a thin batter.
Heat the oil in a large pan. Dip the fennel pieces into the batter and fry until golden brown for 3-5 minutes.
Drain on paper towels and arrange with the herb salad on plates. Serve with the tomato sauce - hot or cold.