Parmesan Crusted Fennel Fritters

Parmesan Crusted Fennel Fritters
From: Food52

Ingredients:
1 large fennel bulb
1 tablespoon sea salt for the blanching water
1/2 cup breadcrumbs
1/4 cup finely grated Parmesan
1/2 teaspoon fennel seeds – finely ground in a mortar
1/4 teaspoon sea salt
freshly ground black pepper to taste
2 large eggs – lightly beaten
high heat vegetable oil for pan-frying
fennel greens as garnish
For the dip
1/3 cup sour cream
1/2 teaspoon finely grated lemon zest
1 tablespoon lemon juice
Directions:

1. To trim the fennel bulb – Cut the stalks off where they meet the bulb. Cut the bulb in quarters, right through the root end. Then cut each quarter in 4 to 5, 1/4” slices, making sure to cut right through the root end again so the slices stay attached together. (The fennel slices can be blanched right away or placed in a bowl and submerged with cold water. They can be stored this way and refrigerated for several hours. This will keep them crisp and prevent them from discoloring).
2. Fill a medium bowl with cold water and several ice cubes, set aside. Fill a medium heavy-bottomed pot with water and bring to a boil. Add the salt and fennel slices. Blanch for 6 minutes, until tender but still firm. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on kitchen towels or paper towels and pat-dry.
3. For the breadcrumbs – Mix breadcrumbs, cheese, ground fennel seeds, salt and pepper in a medium bowl. Spread on a plate and set aside.
4. Place the beaten eggs in a small bowl. Dip each fennel slice in the egg and then turn them in the breadcrumb mixture. Place on a plate large enough to hold all the slices in a single layer. Cook’s note: The fennel fritters can be prepared to this point up to 6 hours ahead. Cover and refrigerate until ready to pan-fry them.
5. To make the dip — Place the sour cream in a bowl. Add the lemon zest and lemon juice. Whisk until well incorporated and refrigerate until ready to serve.
6. To make the fritters – Heat a large heavy-bottomed skillet over high heat. Add enough oil to the pan to reach 1/8” up the sides. When the oil is hot add the fennel slices to the pan so they are in a single layer, without overcrowding them. Sauté for 2 to 3 minutes until golden-brown. Flip the slices and continue to sauté for another 2 minutes until golden-brown. Remove from pan with a slotted spatula and drain on paper towels. Sprinkle with sea salt to taste.