Ingredients
- vegetable oil for frying
- 1 cup tempura mix (such as Kikkoman®)
- ¾ cup ice-cold water
- 1 pound asparagus
- 2 teaspoons sea salt
Reasons You'll Love It
These fritters are a delicious way to enjoy fresh asparagus with a crispy, golden crust. They make a great appetizer or side dish that is both light and satisfying. Plus, they come together quickly, perfect for busy weeknights or entertaining guests.
Tips For Perfect Results
- Make sure the oil is hot enough before frying to get a crispy texture.
- Drain the fritters on paper towels to remove excess oil.
- Use fresh, firm asparagus for the best flavor and crunch.
- Drain the fritters on paper towels to remove excess oil.
- Use fresh, firm asparagus for the best flavor and crunch.
Directions
Heat about an inch or two of oil in a deep pan over medium-high heat. While the oil warms up, mix the tempura batter with water until it’s nice and loose. Trim off the tough ends of the asparagus, then dip each spear into the batter, making sure they’re fully coated. Carefully lower a handful of asparagus into the hot oil—about five or six at a time—and fry them until they float to the surface, which should take around 30 seconds to a minute. Once they’re golden and crispy, transfer them to paper towels to drain any excess oil. Sprinkle with a bit of sea salt while they’re still warm, then repeat with the rest. Enjoy them fresh and crispy!
Serving Inspiration
Serve these fritters warm with a dollop of sour cream or a tangy yogurt dip. They also pair well with a squeeze of lemon or a sprinkle of grated Parmesan cheese for added flavor.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a skillet or oven to keep them crispy, rather than using a microwave which can make them soggy.
Frequently Asked Questions
What type of oil is best for frying these fritters?
Use a neutral oil with a high smoke point, like vegetable oil, for frying.
Can I use frozen asparagus for this recipe?
Fresh asparagus works best, but if using frozen, thaw and pat dry to avoid splattering.
How do I know when the oil is hot enough for frying?
Heat the oil over medium-high heat until it shimmers or a small drop of batter sizzles immediately when added.
Can I prepare the batter in advance?
It’s best to mix the batter right before frying to keep it light and crispy.
How do I prevent the fritters from becoming soggy?
Drain them on paper towels and serve immediately for the best crispiness.
Is it necessary to use ice-cold water for the batter?
Yes, ice-cold water helps create a light, crispy texture in the batter.
Can I bake the fritters instead of frying them?
Baking isn’t recommended as it won’t achieve the same crispiness as frying.
How many asparagus spears should I fry at once?
Fry about five or six spears at a time to avoid overcrowding and maintain oil temperature.
