Fritters are definitely one of my favourite foods! There is just something irresistible about a savoury vegetable cake that is fried until golden brown and crispy! One of the things that I like so much about them is that you can make them with all sorts of different vegetables and and over the last few years I have been experimenting with different vegetables. One vegetable that I had never even considered using to make a fritter with, one of my favourite vegetables, was asparagus and when I came across the idea of asparagus fritters on Kalofagas recently I knew that I would have to try making some. What’s more is that these asparagus fritters use some of my favourite Greek flavours including lots of fresh herbs and feta, a flavour combination that I have used in spinach fritters and zucchini fritters in the past.
These fritters are pretty easy to make, you simple grate or food process the asparagus, mix up the batter and fry in oil until crispy. Given how simple they are to make I often like to server fritters for a lazy brunch on the weekend though they also go well as appetizers. This time I made the meal a bit heartier by topping the fritters with a poached egg and some avgolemono sauce where avgolemono sauce is a lemony sauce that makes for a nice lighter alternative to a hollondaise sauce .
Asparagus and Feta Fritters
Fresh Spring asparagus fritters with feta and dill.
ingredients
- 1 pound asparagus, trimmed
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
- 2 green onions, chopped
- 1/2 cup feta, crumbled
- 1 egg
- salt and pepper to taste
- 1/2 cup flour (I like to use whole wheat)
- 2 tablespoons oil
directions
- Grate or process the asparagus in a food processor.
- Mix the asparagus, herbs, green onions, feta, flour, egg, salt and pepper and enough flour that the mixture will hold together.
- Heat the oil in a pan.
- Spoon the asparagus mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
Spinach and Feta Fritters
Greek Style Zucchini Fritters
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Parmigiano Reggiano Savoury French Toast
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg
Asparagus Quinoa Cake
Apple, Cheddar and Bacon Fritters in Caramel Sauce
Michelle says
May 10, 2011 at 11:26 pmYum yum yum! What a great way to change up asparagus!
Anonymous says
May 10, 2011 at 11:45 pmwow this sounds really good i will have to try them out with my boyfriend!!!
Maris (In Good Taste) says
May 10, 2011 at 11:56 pmThese are absolutely glorious! I also love fritters and am just staring at this picture!
~Bee says
May 11, 2011 at 1:51 amThey look beautiful and tasty and goodness do I want a drippy drippy egg right now…
Rosa's Yummy Yums says
May 11, 2011 at 6:21 amFabulous fritters! I really like that idea. yummy!
Cheers,
Rosa
jose manuel says
May 11, 2011 at 6:25 amQue cosa tan fantastica, tengo que probarlo.
Saludos
Katie says
May 11, 2011 at 7:09 amYummie!
VIRGINIA says
May 11, 2011 at 8:02 amI love that, This is excelent. I am sorry by my english.
Joanne says
May 11, 2011 at 10:17 amFritters are definitely way more fun to eat and the perfect way to eat your veggies without even realizing you're doing so! This flavor pairing sounds delicious!
Krasja says
May 11, 2011 at 10:57 amThis must be great dish. I have a full bag of asparagus waiting fof me and my kitchen …
Michele says
May 11, 2011 at 11:41 amMust try these. The poached egg and sauce on top look so good!
brandi says
May 11, 2011 at 1:06 pmThese look so delicious! I love fritters.
Stefania says
May 11, 2011 at 1:27 pmBella ricetta ciao
Stephen Parks Bell says
May 11, 2011 at 1:38 pmYou are amazing. What an awesome blog!
Stephen Parks Bell says
May 11, 2011 at 1:40 pmYou are awesome! This blog is amazing! I have to try this some time.
Ellie says
May 11, 2011 at 1:40 pmYour food always makes me so hungry!! This looks delishious 🙂
Lauren @ Healthy Food For Living says
May 11, 2011 at 1:56 pmI love asparagus, but have never had them in fritter form. This recipe sounds fantastic, and the poached egg-topped fritter looks absolutely delicious!
Meaghan Luby says
May 11, 2011 at 2:00 pmas per usual, this looks like one great recipe. yay, fritters! always fab. thanks for sharing, loves it 🙂
-meg
@ http://clutzycooking.blogspot.com
Anonymous says
May 11, 2011 at 2:28 pmYum! I can't wait to try this!
Anonymous says
May 11, 2011 at 2:36 pmLove this idea! I love roasted asparagus but this is a great way to serve them. Thanks for sharing, Kevin. Love the pics 🙂
Anonymous says
May 11, 2011 at 4:20 pmOh yum!! These fritters look delicious! You have such a wonderful blog!
Cheers~
Food Glorious Food! says
May 11, 2011 at 5:10 pmWonderful vegetarian meal… thanks for sharing!
penandra says
May 11, 2011 at 5:39 pmKevin – This looks so amazing, I love that you turned a fritter into a "benedict"! How terrific that California asparagus is at the farmer's market — tomorrow!
Erin says
May 11, 2011 at 8:43 pmWow, this looks fantastic! I love asparagus and feta. I'll have to make this.
Thanks!
Erin (from The Sisters Cafe)
Jen says
May 11, 2011 at 8:54 pmWOW! Just stumbled across your site. Brilliant photos! These look so so delicious. mmmm
Rocky Mountain Woman says
May 11, 2011 at 8:58 pmThat pic of the fritters with the egg and sauce is making my mouth water…
marla says
May 11, 2011 at 11:14 pmKevin, these are such inventive fritters-love with that oozy egg 🙂
Anonymous says
May 11, 2011 at 11:44 pmThis looks UHHHH mazing! CANNOT wait to try and devour!
kellypea says
May 12, 2011 at 1:24 amKevin, your food is always amazing. The egg on that creation has me wanting it for dinner, and I'm bookmarking it to try. Can't have too many veggies, right?
Pam says
May 12, 2011 at 3:56 amLove this recipe! The last shot with the runny yolk makes me drool. Nicely done Kevin.
Sue @ JustforLicks says
May 12, 2011 at 4:18 amThat looks absolutely amazing!! First I saw the fritter and that that looked delicious. But when I saw the egg? Now that is fantastic! Great combination.
mirtilla says
May 12, 2011 at 6:31 amvery good…
Ciao Chow Linda says
May 12, 2011 at 2:18 pmAs always, your photos are fantastic. And this dish – what a wonderful surprise for a special breakfast treat.
Lana @ Never Enough Thyme says
May 12, 2011 at 3:26 pmOh, my heavens! This makes me want to drop what I'm doing and literally run to the kitchen to make this recipe.
Mindy says
May 12, 2011 at 4:42 pmHey Kev, you ever thought of writing a cookbook? and do you menu plan? How is it that you consistently turn out such amazing recipes?
Ivy says
May 12, 2011 at 8:15 pmThese look delicious and so creative. If you like check out my event Creative Concoctions if you would like to win some Greek EVOO.
Pretty. Good. Food. says
May 13, 2011 at 5:53 pmMy mouth is watering just looking through these photos!!! Delicious recipe :)!
foralldel says
May 13, 2011 at 7:56 pmWow! Really nice. I'm gonna try theese with a norwegian twist. 😀
Culinary Cory says
May 14, 2011 at 12:30 pmInteresting combo. I never would have thought about making these before. Good idea.
Janna Renee says
May 15, 2011 at 4:58 amAll your fritters look amazing!!
unhip squirrel says
May 15, 2011 at 2:03 pmThis looks incredible! I am an eggs benedict fiend and I remember I used to go to a restaurant in Vancouver that served the poached egg on a potato latke. Your dish reminds me of it a bit. I will have to try it out – I love the fresh dill as an added touch. Beautiful!
By the way… beautiful site. I just discovered it through my friend, author of Foodess.com!
Melissa @IWasBornToCook says
May 17, 2011 at 3:46 pmLove this. I'm a big fritter fan too…and these are some of my favorite ingredients. Thanks for sharing!
Gloria says
May 17, 2011 at 10:04 pmKevin, Kevin this is amazing and temptinh like always!! always your food is deklicious!!
buy rift account says
May 19, 2011 at 5:37 amOMG! this looks so delicious. . =)
Marisa says
May 26, 2011 at 2:17 pmLoving that molten egg yolk on top of a fabulous sounding fritter.
Anonymous says
June 24, 2011 at 12:43 amfound this off tastespotting and just made it… it tastes incredible! the asparagus-shredding was incredibly time-consuming because i don't own a food processor, but it looks like all the effort was worth it 🙂
Ruby says
October 20, 2011 at 6:36 pmI just blogged about these fritters and my experience with the recipe. I hope I did you justice!
RoxStar says
February 8, 2013 at 1:53 amThis is my first recipe of yours to make and it was fantastic. Thank you so much for having such a wide variety of vegetarian recipes. I'm eager to try as many as I can!
Roxy