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Deep Fried Asparagus

Updated on November 22, 2011

Deep Fried Asparagus - Simple and Delicious

Asparagus, once only available for a short season, is now widely available thanks to imports from other countries. This process now means that instead of simply boiling or steaming asparagus, people are looking for new ways to eat this wonderful vegetable. One unusual but delicious way is to try this deep fried asparagus recipe.

Taking less than 45 minutes to create from start to finish, deep fried asparagus is perhaps one of the tastiest finger foods around although it has to be said that deep frying asparagus will not remove the sulphuric smell in the urine if you are one of those people who suffer from that I’m afraid.


1/2 cup cornstarch
3/4 cup flour
1 teaspn salt
1/4 teaspn  black pepper
1/2 teaspn white pepper
1/2 teaspn celery salt
1/2 teaspn baking soda
1 baking powder
2 egg whites
2/3 cup flat beer, cooled in the fridge as cold as possible
3 pounds raw, asparagus, cleaned and trimmed above the white end

To Make the Deep Fried Asparagus

Mix all of the dry ingredients (except the asparagus) into a bowl and stir well. Add the add whites and then the beer and whisk really well until a batter is made.

Take a spear of asparagus and dip into the batter mixture and then deep fry in oil (peanut is probably best) for around 2 minutes when the batter should be nice and crispy and a golden brown colour.

Deep Fried Asparagus
Deep Fried Asparagus

Although this deep fried asparagus is delicious as it is, you can of course make dips to pop it into before you eat. One that works really well with it is a chilli dip although being traditional, melted butter would still be delicious too.


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    • rjsadowski profile image

      rjsadowski 5 years ago

      Sounds delicious. It just proves that aspargus isn't just for breakfast anymore.

    • DeborahNeyens profile image

      Deborah Neyens 5 years ago from Iowa

      I do love asparagus but I try to eat it only when it's in season. I'll come back to this recipe in the spring. Thanks for sharing.