Spicy Fried Asparagus Stalks
Crispy, golden, and bursting with bold flavors, these Spicy Fried Asparagus Stalks are the ultimate appetizer or snack for spice lovers. Featuring tender asparagus coated in a light, smoky batter made with smoked paprika and cayenne, these stalks are then rolled in a crunchy Parmesan-panko mixture for an irresistible crunch. Fried to perfection in hot oil, they’re served warm with fresh lemon wedges for a zesty kick and an optional sprinkle of chili flakes for extra heat. This quick and easy recipe, ready in just 25 minutes, combines the earthy freshness of asparagus with the satisfying crispiness of deep-frying, making it the ideal crowd-pleaser for gatherings or a flavorful side dish for dinner. Try this easy fried asparagus recipe today and elevate your vegetable game with spice and texture!
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Recipe Information
Ingredients
- 1 pound asparagus stalks
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 0.75 cup unsweetened sparkling water
- 1 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 3 cups vegetable oil
- 4 pieces lemon wedges
- 0.25 teaspoon chili flakes (optional)
Instructions
Trim the tough ends off the asparagus stalks and wash them thoroughly. Pat dry with a clean kitchen towel.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, smoked paprika, cayenne pepper, and black pepper.
Slowly pour in the unsweetened sparkling water, whisking constantly. Continue until the batter is smooth and the consistency resembles pancake batter.
In a separate bowl, mix the panko breadcrumbs and grated Parmesan cheese.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure precise frying temperature.
Dip each asparagus stalk into the batter, letting any excess drip off, then roll it in the panko-Parmesan mixture, pressing lightly to coat.
Carefully place the coated asparagus stalks into the hot oil in small batches. Fry for 2–3 minutes, turning occasionally, until golden brown and crispy.
Using a slotted spoon, transfer the fried asparagus to a plate lined with paper towels to drain excess oil.
Repeat the process until all the asparagus stalks are fried.
Serve warm with lemon wedges on the side for squeezing. Sprinkle with a pinch of chili flakes for extra heat, if desired.
Nutrition Facts
Calories |
6050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 637.0 g | 817% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 403.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 9.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
