Fried Asparagus Sticks

Fried Asparagus Sticks

2
mmmhmmmgood 0

"This recipe is a tasty way to get in your veggies that even kids and picky eaters will enjoy!"

Ingredients 25 m {{adjustedServings}} servings 145 cals

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  1. Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.
  2. Whisk buttermilk, paprika, black pepper, and lemon zest together in a wide bowl.
  3. Pour flour into a separate wide bowl.
  4. Place a paper towel-lined plate near the stove top.
  5. Dip 1/3 of asparagus in buttermilk mixture.
  6. Transfer asparagus to flour and coat thoroughly.
  7. Repeat with a second layer of buttermilk mixture and flour.
  8. Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate.
  9. Repeat the battering and frying process until all the sticks are cooked. Serve immediately.
Tips & Tricks
Pan-Fried Asparagus

A simple asparagus side dish with garlic, olive oil, and butter.

Grilled Asian Asparagus

A super-simple Asian-inspired marinade makes grilled asparagus special.

Footnotes

  • Cook's note:
  • Add a 1-inch cube of bread to the hot oil to check if it is ready. If it turns deep golden brown in color after a count of 40, the oil is ready. If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool.
  • Editor's note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 2

  1. 2 Ratings

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Deeli
3/24/2012

I love your idea of using lemon zest and double coating the asparagus! Might I suggest placing the seasonings in the flour instead of the buttermilk because most of the seasoning will simply drip off before being rolled in the flour otherwise. If it's in the flour it will stick.

SunnyDaysNora
9/9/2012

These were ok, but definitely not something I would make again.