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.
- 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
- 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