Asparagus Fritters

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the asparagus spears, and cook until tender but not mushy, about 8 minutes.

3. 3

   Drain, and rinse under cold water to cool them down.

4. 4

   Drain and dry the spears, and cut into 1/2-inch pieces.

5. 5

   Whisk together the eggs, grated cheese, onion, bread crumbs, flour, and salt in a large bowl.

6. 6

   Stir in the asparagus pieces.

7. 7

   Heat 1/2 inch vegetable oil in a large skillet over medium heat.

8. 8

   (The oil is ready when a drop of batter sizzles on contact.)

9. 9

   Drop 1/4-cup rounds of the asparagus batter into the hot oil, flattening if necessary, to make flat cakes.

10. 10

    Cook until golden on the underside, about 2 minutes, then flip, and fry until the fritters are cooked through, about 2 minutes more.

11. 11

    Drain the fritters on paper towels, and season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.