Enjoy Christina Batista's version of delicious fennel chips! "I love the idea of making chips out of this vegetable as it’s a great way to introduce fennel to someone who may never have tried it before".


  • 1 Large fennel bulb

  • 3 Large eggs

  • ½ Cup of milk

  • 1 ½ Cups of Plain flour

  • 3 Cups of panko breadcrumbs

  • 1 Tbsp of lemon juice

  • 1 Clove of garlic, minced

  • ½ tsp Dijon mustard

  • 1 Cup of Canola or Vegetable oil

  • 1 Tbsp of fennel seeds (optional)

  • Salt and Pepper to taste

  • Extra oil for deep frying


  • 1.

    Place 1 whole egg, lemon juice, mustard and garlic in a blender and combine on a low speed. While the motor is still running, slowly add some oil a few drips at a time until you have added about a tablespoon worth of oil. You can now start to drizzle in your oil (you want a thin steady stream of oil).

  • 2.

    Season with salt and pepper and set aside (You can store your Garlic Aioli in an airtight container in the fridge for 3 days)

  • 3.

    Set your deep fryer to 170 degrees, or fill a medium size pot half way with oil and heat on a medium heat (If you don’t have a thermometer you can check if the oil is ready by holding the handle of a wooden spoon in the oil. If bubbles start to come away from the handle its ready for deep frying)

  • 4.

    In the meantime place flour onto a plate and season with salt and pepper. Crack the remaining 2 eggs into a bowl, add your milk and whisk until combined. Place panko breadcrumbs onto a plate and season with salt and pepper.

  • 5.

    Trim off the long green steams off your fennel, reserving some of the frons. Slice your fennel into 5mm thick slices. You can then cut them in half length ways if you feel they are too big as I did with some of the fennel in the photo.

  • 6.

    Now it’s time to crumb the fennel. Firstly dust them with your seasoned flour (removing any excess flour), then coat them with your egg wash and finally coating them in breadcrumbs.

  • 7.

    When the oil is ready, slowly and carefully place your fennel into the oil. Work in batches of two pieces of fennel at a time so you don’t over crowd your deep fryer. Cook the fennel for 5 minutes, turning them about half way, or until golden brown.

  • 8.

    Using a slotted spoon remove the fennel from the oil and drain on some paper towels, and season with salt and pepper.

  • 9.

    To serve, arrange your fennel on a plate sprinkle fennel seeds and frons over the top of your chips (from a height of course). Serve with aioli on the side

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 307kj
  • Fat Total 22g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 21g
  • Sugar 2g
  • Sodium 243mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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