Crispy Asparagus Fritters with Creamy Aioli Dip

Asparagus Fritters with Aioli Sauce
Category: Appetizers
Serves: 4

Ingredients:

Instructions:

Preparing the Aioli Sauce:

1. Begin by making the aioli sauce, which will serve as a dipping sauce for the asparagus fritters.
2. Slice the garlic cloves in half, removing the inner germ (the bitter part), using a knife.
3. Squeeze the juice of the lemon into a bowl.
4. Place the garlic and lemon juice into a blender or immersion blender cup. Blend until the garlic is finely pureed.
5. Add salt and black pepper to taste, and then incorporate the egg yolks (ensure they are at room temperature) into the mixture.
6. Continue blending to achieve a thick, creamy consistency. Be cautious not to add all the oil at once; adding the oil too quickly can cause the sauce to break, preventing proper emulsification with the egg yolk.
7. Once you’ve achieved the desired consistency, transfer the aioli to a bowl and refrigerate until you’re ready to serve.

Preparing the Asparagus Fritters:

1. While the aioli sauce is chilling, prepare the asparagus. Peel the asparagus from the top down, continuing until the stalks are white and tender. Use a knife to trim away the harder, woody ends of the asparagus.
2. In a small bowl, beat the eggs and mix them with the milk to create a batter.
3. Wash the asparagus thoroughly and pat them dry with a kitchen towel.
4. Dip the asparagus into the egg mixture, making sure each stalk is well-coated.
5. Next, roll the coated asparagus in the bread crumbs (pangrattato), pressing gently to ensure an even coating.
6. For an extra crispy finish, repeat the process by dipping the asparagus back into the egg mixture and then coating them in the bread crumbs once more.
7. Heat the vegetable oil in a deep frying pan or pot, ensuring there’s enough oil to submerge the asparagus completely. Once the oil is hot, fry the asparagus fritters in batches, turning them occasionally, until they are golden brown and crispy on all sides (about 2-3 minutes).
8. Remove the fritters from the oil and place them on paper towels to drain excess oil.

Serving:

1. Once the fritters are crispy and golden, serve them alongside the chilled aioli sauce for dipping.
2. Garnish with a touch of fresh herbs or a squeeze of lemon juice for an extra burst of flavor, and enjoy!

Pro Tip: To make sure your aioli sauce doesn’t separate, always add the oil slowly while blending. This ensures a smooth, velvety texture that complements the crispy asparagus fritters perfectly.