DEEP FRIED ASPARAGUS
2.5 - 3.0 liters peanut (or vegetable) oil for frying
1 lb. fresh asparagus
1 cup buttermilk
1 egg
1 cup all-purpose flour
1-1/2 cup panko bread crumbs
seasoned salt/pepper to taste
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1. Preheat oil to 356º F. The blue WORKING light will illuminate
as the Deep Fryer heats the oil.
2. Place flour in gallon-size locking plastic bag.
3. Combine buttermilk and egg in a shallow bowl and mix well.
4. Rinse 6 asparagus stalks and place wet stalks into the flour bag.
Shake well to coat. Remove from bag and shake off excess flour.
NOTE: If very thick, peel asparagus stems with vegetable peeler first.
5. Place floured asparagus into the buttermilk mixture,
then dredge in the panko bread crumbs.
6. Prepare stalks until the blue WORKING light turns OFF,
and the Deep Fryer is ready for use.
7. Using oven mitts and heat-resistant tongs, place 6 battered
asparagus stalks into the fryer basket.
8. Lower fryer basket into oil and add lid.
9. Fry 2 to 3 minutes, watching the browning process through the viewing window.
10. Using the tongs, turn asparagus. Allow to cook for
another 2 to 3 minutes until done.
11. Always use the fry basket to lift asparagus out of the oil; hook the basket to the
rim and allow oil to drain. Then remove asparagus from the fry basket
and onto a plate of absorbent paper towels.
12. Add seasoned salt and pepper while warm.
13. Serve at room temperature with a lemon tartar or
honey mustard dipping sauce.
VARIATION: Add 1 tablespoon green pepper tabasco sauce to buttermilk mixture
for a kick. Finely chop fresh jalapeno peppers and add to panko bread crumbs
for another level of heat.
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SO-307456 13401 BELLA 3.5L Deep Fryer Pages r4_Layout 1 11-04-11 4:26 PM Page 15
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