Oakland-brewed Linden Street Burning Oak Black Lager, a current favorite of Delarosaâ€™s Gadaldi, takes a roasty-sweet turn as a reduction over these toothsome fritters, which make for a solid snack or a meal on their own. â€śI was inspired to create this dish because it brings together two flavors,â€ť he says. â€śThe sweetness of the fennel works well with with the natural bitterness of the beer.â€ť
- rice oil, for frying
- 2 medium fennel bulbs
- 2 cups Linden Street Burning Oak Black Lager
- Â˝ cup sugar
- 1 whole egg
- 1 cup all-purpose flour
- Â˝ teaspoon baking powder
- 1 bottle Trumer Pils, divided
- 2 medium white turnips, peeled and julienned
- splash Champagne vinegar
- sea salt
• Heat 1 inch of oil in a large frying pan to 370 degrees.
• Slice the fennel bulbs into strips about 1 inch wide and 2 inches long; set aside.
• To make the reduction, bring the black lager and sugar to a boil in a non-reactive stainless steel pan over medium-high heat. Let simmer until reduced to 1/3 of its original volume. Remove from heat and let rest at room temperature.
• Blend the egg, flour, baking powder and 1 cup of the beer in a food processor for 15 seconds. Dip a piece of fennel in the batter to test its thickness; the batter should lightly coat the vegetable. If it’s too thick, add more beer.
• Dip each fennel stick into the batter and then drop into the frying oil. Fry until golden, about 2 minutes each, then remove with a slotted spoon onto a plate lined with paper towels or a brown paper bag.
• Toss the julienned turnips with a splash of Champagne vinegar, and divide among four bowls. To serve, place the fennel fritters on top of each turnip pile, sprinkle with sea salt and drizzle with the reduction.