Ingredients: 1 cup fennel tops, leaves only and stems removed 1/4 tsp. kosher salt 1/8 tsp. black pepper
Preparation:
Heat 2 cups vegetable oil or grapeseed oil in a heavy bottom pan over moderately high heat until 250 degrees. Deep fry until lightly crisp about three minutes. Turn the fennel out onto a pan lined with paper. Season with salt and pepper while they are still warm. Fried fennel must be stored in airtight container if they are to be kept overnight. Chef: Leonard P. Russo - W.A. Frost & Co. 5/22/2001
