Deep Fried Asparagus
Servings: 4 as an appetizer
|20||asparagus spears each cut into 4 inch pieces|
|1/4||c||besan or chick pea flour|
|1/4||c||unbleached all purpose flour|
|Salt to taste|
|cold water, as required|
|1/2||tsp||pa-fried and crused cumin seeds|
|4||c||vegetable, corn or canola oil for frying|
Combine besan flour, all purpose flour, cumin and salt in a large mixing bowl and add water slowly while beating with a whisk. The mixture should have the consistency of pancake batter so that it will leave a thin coating on asparagus.
Heat the oil in a heavy-bottomed pan or wok to 350° F (180°C). Dip the asparagus pieces in the batter, slide into hot oil and deep fry till they are golden brown and crisp, about 2 minutes. Remove from the oil and drain on paper towels. Serve hot with spicy chutney and/or salsa. Or serve over mixed baby greens tossed with a dressing of olive oil, balsamic vinegar, minced garlic and fresh grated ginger.