Fennel Cutlet with Dip
Ingredients
- 2 fennel bulbs
- 2 eggs
- 1 tablespoon of mustard
- 1 tablespoon of sour cream
- Salt and pepper
- 200 grams of breadcrumbs (1 2/3 cups)
- 100 grams of flour (3/4 cup)
- 1 tablespoon of paprika
- Oil for frying
For the Sauce:
- 2 tablespoons of mayonnaise
- 1 grated apple
- 1 tablespoon of horseradish cream
Procedure
Slice the fennel lengthwise, about half a centimeter thick.
Cook the fennel in water for 6 minutes, then let them cool.
Mix flour, breadcrumbs, and paprika. Coat the fennel in this mixture.
Beat the eggs with sour cream, mustard, salt, and pepper. Dip the fennel in this mixture.
Fry the fennel in a pan with some oil until golden brown.
For the sauce: mix mayonnaise, grated apple, and horseradish cream.
Serve the fennel hot with the sauce.
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