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Canby Deep-Fried Asparagus

Source of Recipe


Charles Maes






List of Ingredients



• -- Batter --
  
• 1/2 cup cornstarch
  
• 3/4 cup all-purpose flour
  
• 1 tsp salt
  
• 1/4 tsp black pepper
  
• 1/2 tsp white pepper
  
• 1/2 tsp celery salt
  
• 1/2 tsp baking soda
  
• 1 tsp baking powder
  
• 2 egg whites
  
• 2/3 cup cold, flat beer
  
• *
  
• About 2 cups all-purpose flour
  
• About 2 cups cracker meal
  
• 3 lbs. raw, whole, fresh asparagus (cleaned & snapped above white end)
  
• Bowl of water (to dip asparagus in)
  
• Peanut oil
  
• Ranch dressing or barbecue sauce for dipping, optional
  






Instructions



1. To make batter: Mix cornstarch, 3/4 cup flour, salt, black pepper, white pepper, celery salt, baking soda, baking powder, egg whites and flat beer in a bowl with a wire whisk until well-blended. Set aside.
   
   
2. Place flour and cracker meal in flat dishes. Dip prepared asparagus spears individually in water, roll in flour, then dip in prepared batter and cracker meal.
   
   
3. Heat at least 2 inches of oil to 375 degrees (F) in a deep-fryer or heavy kettle. Deep-fry spears for 2 minutes or until golden brown. Serve hot, either plain or with ranch dressing or barbecue sauce, for dipping.
   
   Makes 10 to 12 appetizer servings.