Deep Fried Asparagus In Cider Batter With Spring Herbs
Deep frying asparagus in a light crisp batter makes a delicious snack, starter or canapé. You can vary the sauces you serve this with, you could go Asian and serve Nuoc cham or wasabi mayonnaise maybe. You can use the packet tempura batter for this or as I’ve done here use a cider batter. I suggest using Gaymer’s Orchard Reserve.
Perfect partnered with Gaymer’s Orchard Reserve Stewley
Ingredients – serves 4:
300-400g asparagus, with woody stems removed
Vegetable or corn oil for deep frying
For the batter:
100g self raising flour
30g corn flour
Sparkling cider to mix (e.g. Gaymer’s Orchard Reserve)
Salt and freshly ground black pepper
For the herb sauce:
2tbls chopped spring herbs like chervil, tarragon, parsley, chives
2-3tbls good quality or homemade mayonnaise
- First make the batter: mix the self raising flour and cornflour together, season and add enough cider to make a thickish batter. Make the herb sauce by mixing the herbs with the mayonnaise and season to taste.
- Preheat about 8cm of oil to 160-180°C in a large thick bottomed saucepan or electric deep fat fryer.
- Dip the asparagus in the batter a few pieces at a time and drop into the fryer and cook for 2-3 minutes, turning with a slotted spoon until lightly golden then remove and drain on some kitchen paper and sprinkle lightly with sea salt. Serve with the herb mayonnaise on the plate or in little dishes.