← All recipes

🍽️ Crispy Asparagus in Rice Flour Batter

2229 kcal · 30 min · 4 servings

Ingredients

• 1 kg green asparagus
• salt
• 150 g rice flour (or 75 g wheat flour and 75 g wheat starch)
• 2 egg whites
• 0.5 tsp curry powder
• 1 l oil (neutral vegetable oil)
• 60 g rice flour (for dredging)

Instructions

1. 1. Peel the bottom two-thirds of the asparagus stalks.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the asparagus to the boiling water.
4. 4. Cook the asparagus for about 10 minutes until it is still very al dente.
5. 5. Remove the asparagus from the water and immediately shock it in cold water.
6. 6. Pat the asparagus dry with a kitchen towel.
7. 7. Put the rice flour into a large bowl.
8. 8. Sift the rice flour through a sieve into the bowl.
9. 9. Add the egg whites, half a teaspoon of salt, and curry powder to the flour.
10. 10. Whisk the ingredients quickly with a whisk.
11. 11. Pour about 200 milliliters of cold water into the mixture all at once.
12. 12. Continue stirring until a smooth batter without lumps forms.
13. 13. Heat oil in a medium pot or in a deep fryer.
14. 14. Set the oil temperature to about 170 degrees Celsius.
15. 15. Coat the asparagus stalks in the rice flour.
16. 16. Shake off any excess flour from the stalks.
17. 17. Dip the asparagus stalks through the prepared batter.
18. 18. Let the excess batter drip off the stalks.
19. 19. Carefully add the asparagus stalks in batches to the hot oil.
20. 20. Turn the asparagus stalks occasionally with a slotted spoon.
21. 21. Fry the asparagus for 3 to 4 minutes until golden brown.
22. 22. Lift the asparagus out of the oil with the slotted spoon.
23. 23. Let the asparagus drain on kitchen paper.
24. 24. Repeat the process with the remaining asparagus stalks.
25. 25. Serve the asparagus with your favorite dips.
26. 26. Yogurt and honey mustard are good options.

Nutrition per serving

• kcal: 2229
• Protein: 10 g · Fett/Fat: 226 g · Carbs: 47 g