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Asparagus Fritter Sticks with Dill Mustard

Makes: 12 servings Yield: 5 cups asparagus sticks1/2 cup dip
Prep 10 mins Cook 3 mins  per batch Bake 200°F
Asparagus Fritter Sticks with Dill Mustard
Ingredients
  • 1  cup  cold water
  • 2/3  cup  yellow cornmeal
  • 1/2  cup  all-purpose flour
  • 1/3  cup  cornstarch
  • 1  egg, lightly beaten
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  salt
  •  Vegetable oil for deep-fat frying
  • 1  pound  green, white, and/or purple asparagus, trimmed
  • 1/2  cup  Dijon-style mustard
  • 2  tablespoons  snipped fresh dill weed
  • 2  tablespoons  honey
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 132,
  • Fat, total (g) 9,
  • chol. (mg) 8,
  • sat. fat (g) 1,
  • carb. (g) 11,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 4,
  • pro. (g) 2,
  • vit. A (IU) 292,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 298,
  • Potassium (mg) 90,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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