• 1 cup fennel, layers separated and cut into petals
  • 1 cup Spanish onion, layers separated and cut into petals
  • 1 cup eggplant cut into Dredge
  • 1 cup buttermilk
  • 300 g Wondra flour
  • 5g ground coriander
  • 5g ground fennel seed
  • 4g ground Szechuan peppercorns
  • 4g ground dry Thai chili
  • Fennel Fronds

Passo a passo

  1. Fill a large pot ⅔ full with canola oil. Using a thermometer bring to 375.
  2. Combine the eggplant, onion, and fennel.
  3. Dip into the buttermilk. Dip into the dredge.
  4. Fry the vegetables until golden brown, 3-4 minutes.
  5. Blot onto paper towels to absorb excess oil.
  6. Season with vegetable salt.
  7. Using a Microplane zest the lemon on top of the vegetables.
  8. Garnish with fennel fronds.
  9. Serve with dim sum dippy sauce.
  10. Combine coriander, cumin peppers and salt until evenly mixed.
  11. Store in a cool dry place.