Makes 10 to 12 fritters

Notes

I love asparagus and cook it in many different ways, and on my visit with the Maugeri family, one of the oldest and largest produce family farms in the New Jersey, I discovered this delicious recipe. I was told it is a family recipe handed down three generations and I am delighted they shared it with me so I can share it with you.

Ingredients

  • 2 bunches medium asparagus spears, peeled at the base (about 22 spears)
  • 5 large eggs
  • 1/2 cup grated Grana Padano
  • 1/2 small onion, finely chopped
  • 1/4 cup fine dry bread crumbs
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt, plus more for seasoning the fritters
  • Vegetable oil, for frying
Lidia’s Italy in America

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Lidia’s Italy in America

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Directions

Bring a large pot of salted water to boil. Add the asparagus spears and cook until tender but not mushy, about 8 minutes. Drain and rinse under cold water to cool them down. Drain and dry the spears and cut into 1/2-inch pieces.

In a large bowl, whisk together eggs, grated cheese, onion, bread crumbs, flour and salt. Stir in asparagus pieces.

Heat 1/2-inch vegetable oil in a large skillet over medium heat. The oil is ready when a drop of batter sizzles on contact. Drop 1/4-cup rounds of asparagus batter, flattening if necessary, to make flat cakes.

Cook until golden on the underside, about 2 minutes, flip and fry until fritters are cooked through, about 2 minutes more.

Drain fritters on paper towels and season with salt.

 

Lidia’s Italy in America

Cookbook

Lidia’s Italy in America

buy now