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.