Rose Faro's Asparagus Fritters
SERVES 4 AS A SIDE DISH, OR 8 TO 10 AS AN APPETIZER
- 1 bunch asparagus
- 4 large eggs
- 3/4 cup grated Parmigiano Reggiano cheese
- 1/4 cup unflavored bread crumbs
- 15 sprigs Italian flat leaf parsley
- Salt and pepper
- Olive oil
- Eliminate tough woody stems on asparagus by breaking spears, starting at tips until you reach the woody stems. Boil tender pieces in salted water until soft; drain well in colander and let cool.
- In a medium bowl, crush the cooled asparagus with fingers. Add beaten eggs, grated cheese, breadcrumbs, chopped parsley, and a pinch of salt and pepper. Mix well with fork until well combined. Texture should be thick, but somewhat soft almost like thick cake batter.
- Heat a layer of olive oil in a large, heavy frying pan and drop batter into it with a tablespoon, leaving a little space between fritters. Brown well on first side, then gently turn fritters over and fry second side. When the fritters are well-browned, place on paper towels to absorb excess oil. Repeat with rest of batter.
- Serve warm or at room temperature.
- Same method can be used with other vegetables, such as Swiss chard or cauliflower. Vegetables should be cooked until soft and drained and cooled, before mixing with eggs, etc.
- Great as an appetizer!
This recipe was featured on Season 27 - Episode 2722.