{"id":1412,"date":"2011-05-19T19:59:33","date_gmt":"2011-05-19T23:59:33","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=1412"},"modified":"2011-05-19T19:59:33","modified_gmt":"2011-05-19T23:59:33","slug":"frittering","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=1412","title":{"rendered":"Frittering"},"content":{"rendered":"<p>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&#8217;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.<\/p>\n<p>This is how I did it.<\/p>\n<div style=\"margin:10px; padding: 10px; background: #FFFEEB; border: 1px solid black;\">\n<b>Asparagus Fritters<\/b><br \/>\n<i>Serves 2 as a side dish<\/i><\/p>\n<p><b>Ingredients<\/b><\/p>\n<p>1\/2 pound asparagus<br \/>\n3 T dill, chopped<br \/>\n2 T parsley, chopped<br \/>\n1 green onion, chopped<br \/>\n1\/4 cup feta, crumbled<br \/>\n1 egg<br \/>\nsalt and pepper to taste<br \/>\n1\/4 cup flour<br \/>\nOil for frying<\/p>\n<p><b>Procedure<\/b><\/p>\n<p>Grate the asparagus (I used the food processor.)<br \/>\nMix 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.<br \/>\nShape into patties<br \/>\nRefrigerate for a half hour or so.  The patties will give up considerable moisture.<\/p>\n<p>Heat about 1\/4 inch of oil in a pan.<br \/>\nPut the asparagus patties into the pan and cook until golden brown on both sides, about 4 minutes per side.<\/p>\n<\/div>\n<figure id=\"attachment_1419\" aria-describedby=\"caption-attachment-1419\" style=\"width: 410px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2011\/05\/DSCN13621.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2011\/05\/DSCN13621.jpg\" alt=\"\" title=\"DSCN1362\" width=\"410\" height=\"307\" class=\"size-full wp-image-1419\" \/><\/a><figcaption id=\"caption-attachment-1419\" class=\"wp-caption-text\">Asparagus Fritters<\/figcaption><\/figure>\n<p>These were delightful.  Crisp on the outside, creamy on the inside.  I&#8217;d use less dill the next time, the dill overwhelmed the asparagus.  <\/p>\n<p>When nature has blessed you with an abundance of asparagus, this is a great way to use it differently.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The rain continues to pour down, so I have plenty [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1412","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1412"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1412\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}