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Mini Fennel Fondue

Mini Fennel Fondue

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This recipe goes against the traditional fondue, but it's oh so good!

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12 baby fennel bulbs

1 egg, beaten

100 g cornflour (Maizena)

black sesame seeds, for coating

oil, for deep-frying

4 x 80 g punnets Crottin (French goat’s cheese)

Preheat the oven to 180 °C.

Wash the fennel bulbs and trim all the stems until you have just the bulbs left, approximately the size of acorns. Place them in a steamer for 10 minutes. Rinse in cold water and pat dry.

Dip the steamed fennel in the beaten egg, then in the cornflour and then in the egg again. Now sprinkle with black sesame seeds and keep to one side.

Heat the oil in a saucepan. Thread each bulb onto a skewer and carefully deep-fry until the cornflour turns golden brown. Place on a paper towel to drain.

In the meantime, remove the Crottin from the packaging and place in the preheated oven and bake for 7–10 minutes. Carefully remove the tops of the cheeses and serve.

Dip the bulbs into the melted cheese and share as a starter.