Preheat the oil to 350 degrees F.

Combine the flour, salt, and pepper in a shallow bowl. Pour the buttermilk into another bowl. Dip the fennel in the buttermilk, then dredge in the seasoned flour.

Carefully place in the hot oil and fry until golden brown, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Lightly season with additional salt to taste and serve with the Buttermilk Dipping Sauce.

Place the cucumbers in a small bowl and sprinkle with 3/4 teaspoon of the salt. Stir to combine, then set aside while you assemble the remaining ingredients.

In a small bowl combine the buttermilk, mayonnaise, garlic, dill, cayenne and salt and stir to combine well. Drain the cucumber in a small colander, then, using your hands, squeeze to remove as much excess water as possible. Add the cucumber to the buttermilk mixture and stir to thoroughly combine. Serve immediately or refrigerate, covered, for up to 1 day in advance.

Yield: about 1 1/4 cups sauce