Absolutely delicious! The batter is incredibly light and fries up crispy. If you are lucky enough to have left over’s you can reheated in a 350 oven for 10 minutes. They will be just as crispy and delicious as it was when originally made.
Ingredients:
1 lb. fresh asparagus spears
1/2 cup flour
2 eggs, lightly beaten
1/2 cup shredded parmesan cheese
1/2 cup Italian breadcrumbs
1/2 cup panko
Sunflower or vegetable oil for frying
Directions:
Wash asparagus and pat dry with paper towel.
Combine the breadcrumbs, panko and parmesan cheese together in a wide bowl. Mix well with a fork. Set aside.
Lightly coat asparagus in flour, then dip in egg and finally, coat in breadcrumbs mixture. Ensure asparagus spear is coated evenly. Repeat process with remaining spears. Set aside
Heat enough oil in frying pan to come up 1/2” (1cm) up side of the pan. Heat over medium heat.
Cook asparagus until golden. Transfer to the plate lined with paper towels.
Serve immediately.
