4-8 servings
Cut the cleaned tubers into slices, put them into the boiling water, season with juice of one lemon, pepper, salt and nutmeg. Cook for 15 minutes on low fire until not too soft. Take out, drain and cool.
Mix egg and salt, roll fennel slices in it, then in breadcrumbs, fry in hot oil on both sides for 3 min. until golden brown.
Serve garnished with lemon slices and parsley.
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