Asparagus fritters + a chive sauce

Fritters.

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Fritters have kind of reached that "cult favorite" status in the foodie world, along with things like hand pies. There seems to be at least one fritter recipe in new cook books and a constant stream of new fritter recipes online. And, why not? They are delicious and adaptable, you can pretty much make any vegetables into fritters. What is not to love? But really, I think we just have an obsession with things that are bite sized, it makes it all the more fun. Fritters are not something I frequently make. I really like fritters but they have never been a meal sort of thing for me. They are more finger foods in my mind, really good for bringing to potlucks. So it really surprised me when I found myself making these. These fritters, served on a bed of spring greens and drizzled with a yogurt, chive sauce makes a really delicious fritter meal. Fritter, happier. 

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Recipe (makes about 10 fritters)

Asparagus - 1 bunch, sliced into thin rounds

Young vidalia onions - 3 (replace with shallots or a sweet yellow onion instead), sliced

Lemon zest - from 1/2 a lemon

Lemon juice - 1 lemon

Whole wheat flour - 1 cup, generously heaped

Eggs - 3

Milk - about 2/3 cup depending on the amount of your onions

Chives - 1/2 a bunch, finely chopped

Yogurt - 2/3 cup plain whole milk or greek yogurt

Chervil - heaping 1/2tsp (dried)

Salt/pepper- to taste

Coconut oil - 2TB (ok to use olive oil but I prefer coconut oil at higher temperatures)

Spring greens - a few small handfuls

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Slice and chop up all your vegetables. In a large bowl beat together the milk and eggs. Then beat in the flour. The mixture should be a thin cake batter at this point. Stir in all your chopped up veggies (except the chives) until combined. Then add in the lemon zest and juice of 1/2 the lemon, stir until combine. Season with salt and pepper to your taste. 

Heat up a large skillet on high heat with 1Tb of the coconut oil. Once the oil is hot, scoop in desired amounts of the batter onto the skillet and let cook on each side for about 3-4 minutes. As needed, add more coconut oil to the pan. I could fit about 4 fritters in the skillet at once. While the fritters are cooking in a bowl stir together the yogurt, chives, remaining lemon juice, chervil, and salt/pepper. 

Once the fritters are cooked, serve them on a bed of spring greens drizzled with a generous amount of the chive sauce. Enjoy! Fritter, happier.

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