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.