Asparagus fritters are easy to make and very tempting. They can be served as an appetizer or finger food for a party, a night with friends, to accompany pizza, or when you crave something delicious. I love cooking recipes with asparagus, from simple to more elaborate dishes: from side dishes to main courses, savory pies, pizzas, etc. They are also delicious eaten plain, simply blanched. In the fritters, I was lucky enough to use wild asparagus, but you can also use larger ones. We can customize our asparagus fritters by adding other ingredients to make them even more delicious, such as finely chopped bacon or a few peppercorns.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 40 small fritters
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Easter
- 2 1/2 cups All-purpose flour
- 1 cup Water
- 3 1/2 oz Asparagus
- 0.07 oz Fresh yeast
- 1 tbsp Grated table cheese
- 1 pinch Fine salt
- as needed Seed oil
Instructions
Wash the asparagus and remove the toughest part of the stem. Boil them in water for about 5 minutes. Drain them, let them cool, and then cut them into pieces (you decide the size, depending on whether you like to feel them on the palate or not).
Prepare the batter for the fritters. Dissolve the yeast in two tablespoons of water. In a bowl, sift the flour, add the dissolved yeast, cheese, asparagus, and the remaining water, gradually, until you get a mixture that is not liquid but thicker than a batter.
Let it rise in a well-covered bowl.
When the mixture has doubled in volume, heat some oil in a saucepan.
Once the oil is ready, using two spoons, scoop a small amount of mixture and let it slide into the hot oil, turning it over several times with another spoon, until it takes on a light golden color.
Let them drain from the excess oil and place them on absorbent paper. Season with salt and pepper on the surface of our asparagus fritters and serve immediately.
