Asparagus Fritters

Name: Asparagus Fritters (Asparagus Jeon)
Yield: Makes 4 fritters
Cuisine: Korean
Ingredients: 1 bunch asparagus (about 20 spears); ½ teaspoon fine-grain sea salt or kosher salt; 1 bunch asparagus (about 20 spears); ¼ cup (50 g) white or whole-wheat flour; 2 tablespoons canola, safflower or other neutral oil; ½ teaspoon fine-grain sea salt or kosher salt; ¼ cup (50 g) white or whole-wheat flour; 2 eggs, beaten; Soy Dipping Sauce and/or fine-grain sea salt for dipping; 2 tablespoons canola, safflower or other neutral oil; 2 tablespoons canola, safflower or other neutral oil; Soy Dipping Sauce and/or fine-grain sea salt for dipping

Asparagus Jeon

Preparation info

Makes
4
fritters

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Lightly battered and fried asparagus spears form a picture-perfect picket fence. They are served with either Soy Dipping Sauce or a little bowl of fine-grain sea salt When entertaining, we like to offer both condiments to guests and let them decide which they like best.

Ingredients

1 bunch asparagus (about 20 spears)
½ teaspoon fine-grain sea sal

Asia
Korea
Starter
Vegetarian

Method

To prepare the asparagus, cut off the tough part of the asparagus stalks. With a vegetable peeler, peel off the outer layer of the stalk.

Fill a large saucepan ¾ full with water. Add the salt and bring to a boil. Add the asparagus and blanch for 1 minute, then drain.

Transfer the asparagus to a large mixing bowl. Sprinkle with the flour.

Add the oil to a large skillet an