Sunny's Beer Battered Moroccan Asparagus with Dip

Name: Sunny's Beer Battered Moroccan Asparagus with Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 tablespoon Moroccan spice blend; Zest of 1 lemon; Kosher salt; 12 ounces beer; 1 bunch thin asparagus; Vegetable or peanut oil, for frying; Chilled Moroccan Spice Dip, recipe follows; 1/2 cup mayonnaise; 1/4 cup grated onion pulp, made with the biggest side of box grater; 1/4 cup loosely packed chopped fresh parsley; 2 tablespoons sour cream; 2 tablespoons fresh lemon juice; 2 teaspoons Moroccan spice blend; Kosher salt

Servings: persons

2 cups flour
1 tablespoon Moroccan spice blend
Zest of 1 lemon
Kosher salt
12 ounces beer
1 bunch thin asparagus
Vegetable or peanut oil, for frying
Chilled Moroccan Spice Dip, recipe follows
1/2 cup mayonnaise
1/4 cup grated onion pulp, made with the biggest side of box grater
1/4 cup loosely packed chopped fresh parsley
2 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons Moroccan spice blend
Kosher salt

1
Special equipment: two 8-by-8-inch baking dishes
2
Add 1 cup of the flour to each baking dish.
3
Set one aside for your dredging station.
4
In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk.
5
Slowly stir in the beer until the batter thickens to a pancake consistency.
6
If there is a sip of beer leftover, don't waste it, drink it!
7
Rest the batter for 5 minutes.
8
Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter.
9
Immediately and gently lower the asparagus into the oil.
10
Fry until the batter is golden brown, about 5 minutes.
11
Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil.
12
Remove to a paper-towel-lined plate and sprinkle with salt.
13
Repeat for the remaining asparagus.
14
Serve warm with the chilled Moroccan Spice Dip.
15
In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend.
16
Taste the dip and season with a pinch of salt, if needed.
17
Refrigerate until ready to serve.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups flour, 1 tablespoon Moroccan spice blend, Zest of 1 lemon, Kosher salt, and more.

Yes, Sunny's Beer Battered Moroccan Asparagus with Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!