Fresh asparagus spears are coated in a double layer of lemon, paprika and black pepper batter and fried until crispy! Serve with garlic aioli.
Add a small cube of bread to the hot oil to check if it is ready. If it turns deep golden brown in colour after a count of 40, the oil is ready. If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool.
I love your idea of using lemon zest and double coating the asparagus! Might I suggest placing the seasonings in the flour instead of the buttermilk because most of the seasoning will simply drip off before being rolled in the flour otherwise. If it's in the flour it will stick. - 24 Mar 2012 (Review from Allrecipes US | Canada)
These were ok, but definitely not something I would make again. - 09 Sep 2012 (Review from Allrecipes US | Canada)
ERROR - THIS IS MY REVIEW FOR THE FRIED ZUCCHINI STICKS. I made these for a side-dish, but...when they came out of the oven - they were GONE in minutes! So, I guess they became the appetizer. I couldn't get the cheese mixture to stick to the zucchini well after dipping in the egg, so just sprinkled the cheese mix over the sticks before baking. they came out pretty good, and the cheese was melted all along the baking sheet, which was tasty too. - 31 Dec 2017 (Review from Allrecipes US | Canada)