Name: Fried Asparagus & Squash Blossoms
Total time: 2 h
Ingredients: 1 ½ cups all-purpose flour; 1 ½ cups seltzer water; 15 white and/or green asparagus spears, trimmed; 1 ¼ cups extra-virgin olive oil; 1 ¼ cups canola oil; 15 squash blossoms, stems trimmed to 3/4 inch; ½ teaspoon kosher salt

Directions

Step 1

Place flour in a medium bowl. Gradually whisk in seltzer water until smooth. Cover and refrigerate for 1 hour.

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Step 2

Meanwhile, bring a large pot of water to a boil. Place a large bowl of ice water by the stove. Plunge asparagus into the boiling water and cook for 1 minute. Lift it out with tongs or a slotted spoon and transfer to the ice water. Drain the asparagus and pat dry.
Step 3

Combine olive oil and canola oil in a large skillet; heat over medium heat to 350 degrees F. Whisk the batter, then, working in batches, dip the asparagus and squash blossoms in the batter. Carefully transfer to the hot oil and fry until crisp and golden, 1 to 2 minutes per side, adjusting the heat as necessary to maintain the temperature, Transfer to a baking sheet lined with paper towels. Sprinkle with salt.

Nutrition Facts

Serving Size: 3 asparagus spears & 3 blossoms

Per Serving:

351 calories; protein 1.8g; carbohydrates 7.2g; dietary fiber 1.2g; sugars 0.9g; fat 35.6g; saturated fat 3.8g; vitamin a iu 480.4IU; vitamin c 4.4mg; folate 47.9mcg; calcium 14.9mg; iron 1.4mg; magnesium 9.6mg; potassium 114.6mg; sodium 193.4mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts