For best results, use a heavy-bottomed sauté pan.

　　

Ingredients

serves 4

　　2 medium fennel bulbs

　　1 cup all-purpose flour, for dredging

　　1 1/2 cups fresh bread crumbs, for dredging

　　2 teaspoons coarse salt, plus more for seasoning

　　3/4 teaspoon freshly ground pepper, plus more for seasoning

　　3 large eggs

　　1 1/2 cups vegetable oil, just enough to yield about 1/4 inch in the pan

　　2 lemons, cut into wedges

　　

Step 1

Remove the tops and fronds from the fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.

　　

Step 2

Pour the flour into a medium bowl and the bread crumbs into another. Season with the salt and pepper. Crack the eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge the fennel lightly in the flour, then in the egg, and then in the bread crumbs, shaking off excess after each step.

　　

Step 3

Heat the oil in a large sauté pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.

　　

Step 4

Fry the fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd the pan. Drain on paper towels; season with salt. Serve hot with lemon wedges.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.