Asparagus Fritters
Fritelle d'Asparagi

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Asparagus Fritters
Fritelle d'Asparagi
cookbook: Lidia's Italy in America
main ingredients: asparagus
user comments (0)

serves: Makes 10 to 12 fritters

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.


2 bunches medium asparagus spears, peeled at the base (about 22 spears)
5 large eggs
½ cup grated Grana Padano, or Parmigiano-Reggiano
½ small onion, finely chopped
¼ cup fine dry bread crumbs
2 tablespoons all-purpose flour
½ teaspoon kosher salt, plus more for seasoning the fritters
vegetable oil, for frying


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.

This recipe is from Lidia’s newest book, Lidia’s Italy in America, which was released in October.

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