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Rose Faro's Asparagus Fritters

SERVES 4 AS A SIDE DISH, OR 8 TO 10 AS AN APPETIZER
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Ingredients

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

Directions

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 is featured on show 2722 – Catanian Cooking.

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