Frittelle di asparagi
Asparagus Fritters
Servings: 6
Calories: 109.2kcal
Ingredients
- 500 g 1 lb green asparagus
- salt to taste
For the batter:
- 4 eggs
- 3-4 Tbs all purpose flour or as much as needed
- 25 g 1 oz freshly grated parmigiano-reggiano (or more to taste)
- freshly grated nutmeg
- 1 tsp baking powder optional
- salt and pepper
For frying:
- Vegetable and/or olive oil
Instructions
Prepare the batter
- In a large mixing bowl, whisk together the eggs and cheese.
- Add the flour a spoonful at a time, until you have a medium dense batter, about the texture of a pancake mix. Then add the baking powder and season with salt and pepper, and a good scrape of nutmeg.
- Mix well and let the batter rest for at least 30 minintes.
Cook the asparagus
- While the batter is resting, trim the asparagus stalks of their tough bottoms and, if on the thick side, peel their skins.
- Boil or steam the asparagus in well salted water until fully tender, about 10 or even 15 minutes for thick stalks.
- Drain the asparagus and let cool.
Batter and fry the asparagus
- When the asparagus is cool enough to handle, chop the stalks into short lengths.
- Add the chopped asparagus to the bowl with the batter and mix well.
- In a skillet or sauté pan, heat enough oil to come up at least 1 cm (1/2 inch) from the bottom.
- When the oil is hot but not smoking, drop in the battered asparagus in spoonfuls, spacing them well so they have room to fry rather than steam.
- Once golden brown on one side, turn the fritters over and brown the other side. Proceed in batches until you've used up all the batter.
- Serve while still warm, sprinkled with salt to taste.
Nutrition
Calories: 109.2kcal | Carbohydrates: 6.7g | Protein: 7.4g | Fat: 6.3g | Saturated Fat: 2g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.9g | Cholesterol: 112mg | Sodium: 1344.6mg | Potassium: 217.1mg | Fiber: 1.9g | Sugar: 1.7g | Vitamin A: 820.9IU | Vitamin C: 4.7mg | Calcium: 126.8mg | Iron: 2.6mg