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Canola Oil in The Professional Chef's Kitchen

Fried Artichokes & Fennel With Romesco

Fried Artichokes & Fennel With Romesco
Ingredients Amount
Canola Oil ½ gal.
Instant flour (WondraTM) 4 cups
Salt 1 tsp.
Artichoke hearts, thinly sliced 6
Fennel bulb, cored, thinly sliced 2
Buttermilk 1 qt.
Romesco sauce (recipe here)  

Method

  1. In a saucepan or deep fryer, heat canola oil to 350°F.

  2. Combine instant flour (WondraTM) with salt and pepper. Place in a bowl.

  3. Soak artichoke and fennel in buttermilk. Shake off the buttermilk and toss in seasoned flour.

  4. Shake off excess flour and fry the artichokes and fennel in batches for 2 to 3 minutes, until crispy. Remove and drain on paper towels. Sprinkle with salt and pepper. Serve with romesco sauce.

Yields 6 portions as a first course