FENNEL CLOUDS - Battered fennel recipe also baked in oven

Ingredients for 4 people:
2 big fennels
2 eggs
3-4 tbsp flour
½ cup milk
½ sachet baking powder
Salt to taste
fry oil
How to make it:
Remove the outer leaves from the fennel. Clean the tips of the stems from the green part.
Cut the rest of the fennel into vertical slices about half inch thick.
Wash everything well.
Place the fennel in a pot of lightly salted boiling water and cook for 10 minutes from the time it comes to the boil, or a little less.
Drain the fennel and spread it out on a paper towel-lined baking pan to dry and cool.
Now prepare the risen batter.
In a bowl, add two medium/small eggs, a pinch of salt, about 3-4 tablespoons of flour and mix. Add about half a glass of milk, one tablespoon at a time, and when it is absorbed, add the rest.
You will have a crepe-like batter.
Now begin to put at least 3-4 cm of frying oil in a pan,and while the oil heats up, add half a sachet of baking powder after sifting it.
The baking powder will immediately swell the batter, and the oil will be hot by now.
The temperature of the oil should be around 170° C / 338°F, however you see it frying. If the fennels color too quickly, reduce the heat; they should be browned on both sides in 3 minutes.
If you want to use the oven or air fryer, put the fennel in the dough and place it on a baking pan with baking paper.
Bake at 200 degrees for 10 minutes, then flip and bake for another 5 minutes. Bake at 200° C / 392°F for 10 minutes, then turn them over and bake for another 5 minutes, perhaps with a tiny bit of grill if you have one.