-Slice 2 fennel bulbs lengthwise into 1/4 inch thick slices, make sure all pieces are joined at the root.
-Steam until partially tender, about 5-7 minutes, then remove.
-Beat together the following:
1 TBS milk
-Put 1/2 cup breadcrumbs in another small bowl.
-Dip the fennel into the egg mixture, and then into a bowl filled with breadcrumbs.
-Heat a generous amount of extra virgin olive oil in a skillet over medium heat.
-Fry the fennel in a single layer for about 10 minutes until well browned.
-Flip it over carefully and brown the other side.
-Season with sea salt and freshly ground black pepper.
-Serve with garlic aioli.
-Put 2 cloves of garlic into a blender.
-Blend until well chopped.
-Add the following:
¼ cup extra-virgin olive oil
A pinch of sea salt
-Blend on high 15 seconds.
-Add another ¾ cup olive oil in a light steady stream until all is incorporated.
-Then add the following:
3 TBS fresh lemon juice
A pinch of sugar
-Blend until well incorporated.
-Store in the fridge for up 1 week.