Deep fried asparagus

    25 min

    Fresh asparagus spears are coated in a double layer of lemon, paprika and black pepper batter and fried until crispy! Serve with garlic aioli.

    1 person made this

    Serves: 5 

    • 250ml vegetable oil for frying, or as needed
    • 475ml buttermilk
    • 1 teaspoon ground paprika
    • 1 teaspoon ground black pepper
    • 1 1/2 lemons, zested
    • 4 tablespoons plain flour
    • 1 bunch fresh asparagus, trimmed

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat 2cm vegetable oil in a deep-sided pan over medium heat.
    2. Whisk buttermilk, paprika, black pepper and lemon zest together in a wide bowl.
    3. Pour flour into a separate wide bowl.
    4. Place a kitchen roll-lined plate near the stove.
    5. Dip 1/3 of asparagus in buttermilk mixture.
    6. Transfer asparagus to flour and coat thoroughly.
    7. Repeat with a second layer of buttermilk mixture and flour.
    8. Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Transfer to the kitchen roll-lined plate.
    9. Repeat the battering and frying process until all the spears are cooked. Serve immediately.

    Frying tip:

    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.

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    Reviews in English (5)


    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)

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