Crispy Fried Coconut Asparagus Rolls Recipes

CRISPY FRIED ASPARAGUS

Steps:

• Prepare an ice-water bath by filling a large bowl with ice and water Line 2 large plates with paper towels.
• To cook the asparagus, bring a large pot of salted water to a boil over high heat. Add the asparagus and boil just until tender, 4 to 6 minutes. Drain well in a colander and transfer to the ice bath to cool. Once cooled, place them on one of the towel-lined plates to drain and pat dry with additional paper towels.
• To prepare the asparagus, wrap 1 piece of ham around each spear. Set aside on a plate. Heat the oil in a shallow skillet over medium-high heat until shimmering.
• To dredge the spears, place the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk the eggs. Roll the ham-wrapped asparagus in the flour, dip in the eggs, and transfer to the hot oil.
• To cook the spears, fry them, in batches, turning to cook on all sides, until golden brown, 3 to 5 minutes. Transfer to the second towel-lined plate to drain. Season with salt and pepper and serve immediately.
• making ahead
• The asparagus spears can be wrapped with ham and stored in an airtight container at least 24 hours ahead. You can also prepare them completely ahead and hold them at room temperature for up to 1 hour. When ready to serve, re-crisp them in a 450°F oven for about 5 minutes.

DEEP-FRIED ASPARAGUS

Steps:

• Heat vegetable oil in a large skillet over medium heat.
• Whisk milk and eggs together in a bowl.
• Stir biscuit mix, Parmesan cheese, salt, and black pepper together in a separate bowl.
• Dip asparagus into milk mixture.
• Roll and coat asparagus in dry ingredient mixture. Repeat with a second layer for each asparagus.
• Carefully place coated asparagus in the hot oil; fry until golden brown, 2 to 4 minutes.

FRIED ASPARAGUS STICKS

Steps:

• Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.
• Whisk buttermilk, paprika, black pepper, and lemon zest together in a wide bowl.
• Pour flour into a separate wide bowl.
• Place a paper towel-lined plate near the stove top.
• Dip 1/3 of asparagus in buttermilk mixture.
• Transfer asparagus to flour and coat thoroughly.
• Repeat with a second layer of buttermilk mixture and flour.
• Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate.
• Repeat the battering and frying process until all the sticks are cooked. Serve immediately.

CRISPY ROLL

Steps:

• Heat and stir first 4 ingredients in large heavy saucepan on medium high until boiling. Immediately remove from heat.
• Add cereal. Stir until coated. Place sheet of waxed paper on damp work surface so paper will stay in place. Turn out cereal mixture onto waxed paper. Press into 10 x 15 inch rectangle. Let stand for 15 to 20 minutes until set, but still warm.
• FILLING: Beat all 5 ingredients on low in large bowl until combined. Beat on medium until smooth, adding more water if necessary until spreading consistency. Spread evenly over cereal mixture. Roll up, jelly roll style, from long side, using waxed paper as guide. Wrap in plastic wrap. Chill. Cuts into 24 slices.
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