Asparagus Fritter Sticks with Dill Mustard
cup cold water
cup yellow cornmeal
egg, lightly beaten
teaspoon baking powder
Vegetable oil for deep-fat frying
pound green, white, and/or purple asparagus, trimmed
cup Dijon-style mustard
tablespoons snipped fresh dill weed
- Place an ovenproof dish in oven. Preheat oven to 200 degrees F. For batter, in a large bowl whisk together the water, cornmeal, flour, cornstarch, egg, baking powder, and salt until well combined. Batter will be lumpy.
- In a large skillet heat about 1 inch of oil to 350 degrees F. Working with 3 or 4 spears at a time, dip asparagus into batter, letting excess batter drip into dish. Carefully slide coated spears into hot oil. Fry for 3 to 4 minutes, depending on thickness of spears, until golden. Remove with tongs. Place on paper towels to drain, then transfer to baking dish in warm oven while frying remaining spears.
- Meanwhile, for dip, in a small bowl combine mustard, dill weed, and honey. Serve with asparagus fritter sticks.
Nutrition Facts(Asparagus Fritter Sticks with Dill Mustard)
- Per serving:
- 132 kcal cal.,
- 9 g fat
- (1 g sat. fat,
- 3 g polyunsaturated fat,
- 6 g monounsatured fat),
- 8 mg chol.,
- 298 mg sodium,
- 11 g carb.,
- 1 g fiber,
- 4 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet