-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 egg

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.

Garlic Aioli:

-Put 2 cloves of garlic into a blender.

-Blend until well chopped.

-Add the following:

1 egg

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.