Makes: 12 servings
Yield: 5 cups asparagus sticks 1/2 cup dip
Prep 10 mins
Cook 3 mins per batch
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
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.