Asparagus Fritters Recipes

ASPARAGUS FRITTERS

Asparagus Fritters image

Yield makes 10 to 12 fritters

Number Of Ingredients 8

Ingredients

2 bunches medium asparagus spears, peeled at the base (about 22 spears)
5 large eggs
1/2 cup grated Grana Padano or Parmigiano-Reggiano
1/2 small onion, finely chopped
1/4 cup fine dry bread crumbs
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt, plus more for seasoning
Vegetable oil, for frying

Steps:

Bring a large pot of salted water to a boil. Add the asparagus spears, and cook until tender but not mushy, about 8 minutes. Drain, and rinse under cold water to cool them down. Drain and dry the spears, and cut into 1/2-inch pieces.
Whisk together the eggs, grated cheese, onion, bread crumbs, flour, and salt in a large bowl. Stir in the asparagus pieces.
Heat 1/2 inch vegetable oil in a large skillet over medium heat. (The oil is ready when a drop of batter sizzles on contact.) Drop 1/4-cup rounds of the asparagus batter into the hot oil, flattening if necessary, to make flat cakes. Cook until golden on the underside, about 2 minutes, then flip, and fry until the fritters are cooked through, about 2 minutes more. Drain the fritters on paper towels, and season with salt.

EASY ASPARAGUS FRITTATA

Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
Invert frittata onto a plate and garnish with parsley.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

ASPARAGUS AND CORN FRITTERS

Asparagus and Corn Fritters image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

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