Best 11 Asparagus Fritters Recipes

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Asparagus fritters are a delightful culinary treat that combines the delicate flavors of springtime asparagus with a crispy, golden-brown coating. Whether served as an appetizer, a side dish, or even as a main course, these fritters offer a delightful symphony of textures and flavors. With their vibrant color, tender-crisp asparagus spears, and savory batter, asparagus fritters are a feast for both the eyes and the palate. From simple recipes that showcase the natural flavors of asparagus to more elaborate creations that incorporate herbs, cheeses, and spices, the possibilities for creating delicious asparagus fritters are endless.

Check out the recipes below so you can choose the best recipe for yourself!

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
  • Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
  • Invert frittata onto a plate and garnish with parsley.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

ASPARAGUS AND CORN FRITTERS



Asparagus and Corn Fritters image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1/2 bunch asparagus (trimmed and thinly sliced) and 3/4 cup frozen fire-roasted corn in olive oil in a large nonstick skillet over medium-high heat until crisp-tender, 5 minutes. Transfer to a large bowl; let cool. Stir in 2 beaten eggs, 3/4 cup grated pepper jack, 1/4 cup flour and a big pinch of salt. Heat 2 tablespoons olive oil in the skillet over medium heat. Drop the batter (about 2 tablespoons per fritter) into the skillet, gently flatten and cook until golden, about 3 minutes per side.

ASPARAGUS FRITTATA



Asparagus Frittata image

Provided by Trisha Yearwood

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1 small onion, finely chopped
1 bunch thin asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
4 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Steps:

  • Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
  • Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

ROASTED ASPARAGUS FRITTATA



Roasted Asparagus Frittata image

Asparagus begs to be roasted; this recipe was developed after roasting a couple pounds and using them in a bunch of different dishes over a few days. This was the favorite, and frankly, the uber-favorite was this in a sandwich. More spring recipes.

Provided by Mark Bittman

Categories     for two, quick, roasts, vegetables, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 6

8 to 12 medium to fat asparagus spears, trimmed
Olive oil
Salt and black pepper
4 eggs
1/4 to 1/2 cup chervil, roughly chopped, or parsley
1/2 cup finely grated Parmesan, optional

Steps:

  • Heat oven to 450 degrees. Spread asparagus on a baking sheet and toss with olive oil, salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes. (You can let the asparagus sit at room temperature for hours, or refrigerate overnight.)
  • Beat the eggs with salt, pepper, half the chervil (and half the cheese, if you like). Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet. Drizzle with more olive oil and set over medium heat.
  • Pour the egg mixture over the asparagus. Use a spatula if necessary to make a round frittata. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
  • When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
  • Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams

ASPARAGUS FRITTERS



Asparagus Fritters image

Provided by Midwest Living

Yield About 28 fritters

Number Of Ingredients 8

1 pound fresh asparagus spears
1 tablespoon kosher salt or sea salt
3 eggs, lightly beaten
1 cup milk
1 teaspoon vegetable oil
2 ½ cups self-rising flour*
Vegetable oil for deep-fat frying
Lemon Garlic Aioli or honey

Steps:

  • Wash asparagus. If you like, use a vegetable peeler to scrape off the scales from the asparagus about halfway down on spears. Take one spear and starting at the base and working toward the tip, bend the spear several times until you find a place where it breaks easily; snap off and discard woody bases. Cut asparagus tips and only the tender spear ends into 1-inch lengths. Measure 2 cups; set aside. (Use the remaining (less-tender) spears in soup or sauces.)
  • In a 4- to 5-quart Dutch oven, combine 6 cups water and the salt. Bring to boiling. Meanwhile, in a large bowl, combine 8 cups cold water with some ice cubes.
  • To blanch, carefully add asparagus pieces to boiling water; cook for 2 to 3 minutes or until just crisp-tender. Cool quickly by plunging asparagus into ice water for 1 minute; drain well on several layers of paper towels. Set aside.
  • In a medium bowl, use a wire whisk to combine eggs, milk and the 1 teaspoon vegetable oil. Fold in flour, 1/4 cup at time, stirring each time to distribute ingredients. (Batter should be thick enough to scoop with a spoon and hold its shape.) Stir asparagus into batter.
  • In large saucepan or deep-fat fryer, heat 3 to 4 inches oil over medium-high heat to 325°. Use a rounded measuring tablespoon of batter or a small ice cream scoop to carefully drop asparagus mixture into hot oil. (Be cautious of splattering oil.)
  • Fry, a few fritters at a time, for 3 to 5 minutes or until golden, turning several times with a metal slotted spoon. Maintain oil temperature around 325°. If browning too quickly, lower the heat to medium. Remove fritters from the hot oil using the slotted spoon. Drain on wire racks set over paper towels.
  • Serve immediately with Lemon Garlic Aioli or honey.

Nutrition Facts : Calories 406 calories, Carbohydrate 32 g, Cholesterol 78 mg, Fat 27 g, Fiber 2 g, Protein 8 g, SaturatedFat 4 g, Sodium 1348 mg, Sugar 3 g

ASPARAGUS FRITTERS



Asparagus Fritters image

Categories     Bread     Fry     Asparagus     Boil

Yield makes 10 to 12 fritters

Number Of Ingredients 8

2 bunches medium asparagus spears, peeled at the base (about 22 spears)
5 large eggs
1/2 cup grated Grana Padano or Parmigiano-Reggiano
1/2 small onion, finely chopped
1/4 cup fine dry bread crumbs
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt, plus more for seasoning
Vegetable oil, for frying

Steps:

  • Bring a large pot of salted water to a boil. Add the asparagus spears, and cook until tender but not mushy, about 8 minutes. Drain, and rinse under cold water to cool them down. Drain and dry the spears, and cut into 1/2-inch pieces.
  • Whisk together the eggs, grated cheese, onion, bread crumbs, flour, and salt in a large bowl. Stir in the asparagus pieces.
  • Heat 1/2 inch vegetable oil in a large skillet over medium heat. (The oil is ready when a drop of batter sizzles on contact.) Drop 1/4-cup rounds of the asparagus batter into the hot oil, flattening if necessary, to make flat cakes. Cook until golden on the underside, about 2 minutes, then flip, and fry until the fritters are cooked through, about 2 minutes more. Drain the fritters on paper towels, and season with salt.

FRESH ASPARAGUS PATTIES



Fresh Asparagus Patties image

Spring is in the air! These delicious patties are a new and exciting way to enjoy asparagus. Garnish with lemon aioli (see Footnote) and fresh lemon zest.

Provided by Chef John

Categories     Side Dish     Vegetables     Asparagus

Time 35m

Yield 6

Number Of Ingredients 7

1 pound fresh asparagus spears
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 ounce Pecorino Romano cheese
⅓ cup plain dried bread crumbs
2 large eggs
1 tablespoon olive oil, or as needed

Steps:

  • Bring a pot of well salted water to a boil over high heat.
  • Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.
  • Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely.
  • Grate Pecorino Romano cheese finely using a rasp grater.
  • Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined.
  • Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 7.6 g, Cholesterol 66.9 mg, Fat 5.6 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 151.4 mg, Sugar 1.9 g

ASPARAGUS & COURGETTE FRITTERS WITH FRESH TOMATO & GINGER CHUTNEY



Asparagus & courgette fritters with fresh tomato & ginger chutney image

Try your hand at this version of vegetable tempura- sparkling water makes the batter super light and crisp. Serve with homemade dip

Provided by Cassie Best

Categories     Snack

Time 45m

Yield Makes 16

Number Of Ingredients 13

vegetable oil , for frying
250g fine asparagus , cut into 3cm pieces
2 large courgettes , cut into matchsticks
140g plain flour
1 tsp baking powder
1 tsp paprika
1 tsp chilli flakes
1 large egg
100ml sparkling water
50ml white wine vinegar
2 tbsp golden caster sugar
thumb-sized piece ginger , finely chopped
4 large ripe tomatoes , finely chopped

Steps:

  • Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
  • Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil - you'll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
  • To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.

Nutrition Facts : Calories 100 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

ASPARAGUS & CHEESE FRITTATA



Asparagus & Cheese Frittata image

This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5 large eggs
1/2 cup grated Romano cheese
1/2 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices Italian bread (1/2 inch thick), cubed
2 tablespoons olive oil
2 cups cut fresh asparagus (1/2-inch pieces)
1 medium onion, finely chopped
1/2 cup shredded Gruyere cheese

Steps:

  • Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 325 calories, Fat 22g fat (9g saturated fat), Cholesterol 263mg cholesterol, Sodium 779mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.

ASPARAGUS FRITTATA



Asparagus Frittata image

You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. -James Bates, Hermiston, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
1-1/2 cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 medium onion, chopped
2 tablespoons minced fresh parsley
1/4 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese., Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.

Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 480mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

ASPARAGUS FRITTERS



ASPARAGUS FRITTERS image

Categories     Cheese     Appetizer     Fry     Cocktail Party     Vegetarian

Yield 10 fritters

Number Of Ingredients 9

2 tsp lemon zest
1 egg, lightly beaten
1/4 c milk
1/2 c flour
1/2 tsp baking powder
1/4 c ricotta cheese
1/4 c chives, finely sliced
1/4 c fresh dill, chopped
2 c asparagus, blanched, chopped into 1 inch peices

Steps:

  • In medium bowl, mix first 6 ingredients to make batter. Just before frying, fold in chives, dill and asparagus. Heat fry pan with olive oil. Drop dollops of batter into oil and fry until brown.

Tips:

  • For the best results, use fresh asparagus that is in season.
  • Be sure to trim the asparagus spears before cooking.
  • To make the fritter batter, whisk together the flour, baking powder, salt, and pepper in a bowl. Then, gradually whisk in the milk and eggs until the batter is smooth.
  • Dip the asparagus spears in the batter and then fry them in hot oil until they are golden brown and crispy.
  • Serve the asparagus fritters with your favorite dipping sauce.

Conclusion:

Asparagus fritters are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a side dish. With their crispy exterior and tender interior, asparagus fritters are sure to be a hit with everyone who tries them.

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