I had a “head” of asparagus (see picture below) and wanted to “fritter” away some time. I know, I need to get some better material. But the thought of a veggie fritter dipped in sour cream tickled my appetite recently. It had been awhile since I’d taken some healthy veggies, mixed them with flour, fried them, and made them higher in calories than necessary.
Looking around for a recipe, I had no luck in finding one that fit what I had in my fridge’s vegetable crisper. I ended up taking a basic fritter recipe and modifying it beyond recognition. I think it turned out well, in spite of it being a flight by the seat of my pants.
I started by dicing up about 6 small bell peppers that were red, yellow and orange. I thought that probably wasn’t what I wanted for texture, as it would take them too long to soften so I then threw them into my food processor and pulsed it a few times so they were smaller. I then threw in about a half cup of diced green onions and pulsed a couple of times to let them smaller as well.
I emptied the processor bowl into a pitcher and snapped the bottoms off of the asparagus hair (did you look at the picture? It still makes me laugh. It was a tip to keep asparagus fresh longer in the fridge that worked well). I diced the asparagus, then put it into the food processor and pulsed a few times to make sure it was smaller pieces as well. Then into the pitcher it went.
I added about a cup of feta cheese to the pitcher. I had plain feta and a small amount of an herbed feta so used it all just in the spirit of cleaning cheeses out of my fridge. Nobody likes a cheesy fridge. Kidding. I like cheese in my fridge. I try to make sure it’s the color it should be, and not an unnatural grey or brown. That happens. We won’t talk about that large piece of Havarti that got buried and forgotten.
Seasoning was next on my mind and I used some garlic powder, salt, pepper, and a large pinch of cayenne. I always have to add that minor heat to a fritter or pasta, it seems fitting. I added one egg and a cup of flour, then stirred the batter. It was fairly dry so I added another egg and it came together beautifully.
I heated a nonstick skillet and drizzled olive oil in it. I scooped the fritter batter with a large cookie scoop, about a tablespoon at a time. I flipped the fritters when the first sides were browned and cooked the second sides until brown as well. I put the finished fritters into an ovenproof dish and put them in a preheated oven to keep warm.
The batter made about 24 fritters; the number will vary depending on what size you make them. I thought a smaller fritter would be handier for dipping. I was a bit disappointed that no matter how long I fried them, they didn’t get very crispy. The flavors were excellent, even better dipped in the dilled sour cream, but I would have liked them to be crispy. Maybe the second egg did that.
The fritters were a great side dish when we had fish, and even excellent the next day, cold, dipped in more dilled sour cream. The flavors aren’t as intense when cold, but it’s a quick snack for lunch as is. I found myself wondering how much corn would add to the combination; I might try that next time and see if that would add a little more wetness to the batter and eliminate the need for the second egg. Worth a try!
Asparagus Veggie Fritters
1 large red bell pepper (or the equivalent)
½ cup chopped green onions
1 lb asparagus; diced
1 cup crumbled feta
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
Large pinch cayenne
1 cup flour
Olive oil for frying
½ cup sour cream
½ teaspoon dried dillweed
Dice the red peppers and green onions and pulse in food processor until smaller pieces. Remove to a bowl or large measuring pitcher. Pulse diced asparagus until shredded, pour into bowl.
Add rest of ingredients and stir well.
Heat skillet over medium heat with a drizzle of olive oil. Place tablespoons of batter into skillet with a spoon or scoop and fry on both sides until dark golden brown. Remove to a heatproof dish and keep in preheated oven until all fritters are made.
Serve warm with sour cream mixed with dill week. Also good cold.