Breaded fried fennel with herb-yoghurt dip

Name: Breaded fried fennel with herb-yoghurt dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Lettuce; 1/2 bunch Parsley; 1 collar Chives; 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Fennel tubers; 1 egg (size M); 3-4 Tbsp Breadcrumbs; 1 TABLESPOON Oil; 2 TABLESPOONS Butter

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Lettuce
1/2 bunch Parsley
1 collar Chives
250 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Fennel tubers
1 egg (size M)
3-4 Tbsp Breadcrumbs
1 TABLESPOON Oil
2 TABLESPOONS Butter

Directions

1
Clean, wash and drain the salad. Set aside 4 small, bowl-shaped salad leaves. Wash parsley and chives, shake dry. Pluck the parsley leaves from the stalks and chop them. Cut the chives, except for 8 nice tips, into fine rolls. Mix chopped parsley and chive rolls with yoghurt, season with salt, pepper and sugar
2
Clean, wash and slice the fennel lengthwise. Cut the hard stalk out of the slices so that the segments still stick together. Whisk the egg and 4 tablespoons of water, season with salt and pepper. First pull the fennel slices through the egg mixture, then turn in breadcrumbs. Heat oil in a pan. Melt butter in it. Fry the fennel in portions for 5-6 minutes while turning, remove and keep warm. Fry the remaining fennel in the same way.
3
Arrange fennel and salad on plates. Divide the dip into 4 small salad leaves and add. Garnish with chive tips