From Coles Magazine, April 2013.
To make the aioli I squeezed out of a commercial mayonnaise sufficient for my needs and added to it a crushed garlic clove. The aioli was ready. It was covered and kept in the refrigerator until needed.
Now a fennel bulb was sliced reasonably thinly. Much of it fell apart but enough held for my purposes. Some flour was now placed in a bowl and some spices added: ground coriander, ground cumin and ground chilli, together with salt and pepper. The fennel was now dipped in the flour, then into beaten egg and finally in breadcrumbs. The fennel was fried until crisp on both sides.
A tasty way to eat this aniseed-flavoured vegetable. The recipe was found in a free magazine picked up in a Coles store.
Ease of cooking: ✔✔✔✔