Recipe For Pan Fried Fennel

After making my fennel cakeย I had quite a bit of fresh fennel left over and so I decided to experiment with cooking it. The first night I cooked the fennel in the griddle pan, and even though it looked good, I did not quite get it cooked enough. Fennel has a lovely anise flavour and is a key ingredient in making absinthe. Fennel is indigenous to the Western Cape and can be seen growing wild in most uninhabited tracts of land around our house. The entire plant can be used, from the bulb to the seeds. I chose some young fennel to use for this recipe for Pan Fried Fennel, and you need to make sure that the ones you choose are firm.

Pan Fried Fennel
Pan Fried Fennel
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Pan Fried Fennel


  • 15 mls olive oil
  • 15 g butter
  • 1 fennel bulb sliced
  • 5 sundried tomatoes sliced


  • heat the oil and the butter in a frying pan
  • cook the fennel until soft
  • add the sundried tomatoes and cook until warm
  • suggestion: serve as a side dish to accompany fish

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22 thoughts on “Recipe For Pan Fried Fennel

  1. I love fennel…raw in a salad and cooked, or the seeds sprinkled on top of something. I’m sure your fennel was delicious. Lucky you to have it growing wild.

    1. I am going to start using it more – but the shop bought one as I am not sure what is in the soil where the wild ones grow ๐Ÿ™‚

    1. That has happened to me before, that I have cooked something and had to throw the whole pot away I burnt the food so badly ๐Ÿ™‚

  2. This is a very tasty way to prepare fennel, I like these little bits of sun dried tomatoes!

    1. I thought it added a nice dimension to the fennel – Dave is not so keen on too much sun dried tomato in a dish so I have to be less than generous with it ๐Ÿ™‚

  3. I cook fennel a lot when it’s in season. It goes beautifully with parmesan. Try making a risotto with it…so good! Or soup… (there’s a recipe on my blog for my favourite fennel soup)

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