Beer Battered Asparagus
These asparagus make a great appetizer. The batter can also be used for fish and chips, shrimp and onion rings! Add spices or adjust the seasoning to your liking.
Ingredients
- 25 spears asparagus 1.5-2 lbs
- ¾ cup all purpose flour
- ½ cup cornstarch
- 1½½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp black pepper
- ½ tsp white pepper
- 2 egg whites
- ⅔ cup cold beer
- 2 quarts oil (vegetable, corn, peanut, safflower or canola) for frying
Instructions
- Heat oil to 350-375°F.
- Mix all the dry ingredients together in a large bowl. Mix in the beer and egg whites. Whisking to combine. The consistency should be similar to that of pancake batter. Pour the batter into a tall cylindrical container. Dip the base of the spear into the batter, leaving only the top 2" of the asparagus uncovered.
- Drop the asparagus into the hot oil as you dip each spear. Do not overcrowd the pan as this will cause the oil temperature to drop. Cook for 1-2 minutes, or until the batter becomes golden brown, depending on the thickness of the spears. After removing the spears from the oil place them on a paper towel lined plate to allow the excess oil to drain off.