1. Remove fennel stems, only fennel leaves are needed, and clean them.

2. Cut fennel into small pieces of about 1.5cm.

Beat two eggs in a big bowl.

4. Beat the eggs evenly.

5. Pour in water and stir well. Don't pour all the water in yet You can leave a little and add it later according to the batter's thin consistency.

6. Pour in the flour, and use chopsticks to stir the egg mixture and flour from the middle to the outside to form a batter.

7. The batter should not be too thin. You can hang it on chopsticks, but it doesn't drip fast.

8. Add chopped fennel.

9. Add the right amount of salt according to personal taste.

10. Stir well.

1 1. Put the stirred batter into the flower squeezing bag.

12. Cut a small mouth with scissors, first cut it smaller, try it before cutting it, or cut it bigger if it doesn't come up.

13. When the frying pan oil is hot, squeeze the batter in the decorative bag into the frying pan and a small fried dough stick will come out. If you think the length is enough, you can clamp the opening with chopsticks or you can clamp the opening with your hands.

14. The fried dough sticks are very thin when they are just squeezed into the oil pan, and will swell and thicken after a while.

15. After frying, turn over and fry until golden on both sides.

16. Fennel fritters, with a cup of soybean milk or milk, can be easily solved for breakfast.