The rain continues to pour down, so I have plenty of time to fritter away. The cool, rainy weather seems to be good for the asparagus. It just keeps coming and coming. We’ve been eating asparagus several times a week so I was looking for something different to do with it and came across a recipe for asparagus fritters.
This is how I did it.
Serves 2 as a side dish
Ingredients
1/2 pound asparagus
3 T dill, chopped
2 T parsley, chopped
1 green onion, chopped
1/4 cup feta, crumbled
1 egg
salt and pepper to taste
1/4 cup flour
Oil for frying
Procedure
Grate the asparagus (I used the food processor.)
Mix the asparagus, herbs, green onions, feta, flour, egg, salt and pepper and flour. You should be able to form it into loose patties, if not, add more flour.
Shape into patties
Refrigerate for a half hour or so. The patties will give up considerable moisture.
Heat about 1/4 inch of oil in a pan.
Put the asparagus patties into the pan and cook until golden brown on both sides, about 4 minutes per side.
These were delightful. Crisp on the outside, creamy on the inside. I’d use less dill the next time, the dill overwhelmed the asparagus.
When nature has blessed you with an abundance of asparagus, this is a great way to use it differently.
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