ASPARAGUS FRITTERS

Asparagus Fritters image

Yield makes 10 to 12 fritters

Number Of Ingredients 8

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.