Crispy Asparagus Fritters with Garlic Aioli
Golden-fried asparagus spears in a light sparkling water batter, served with silky garlic aioli made by hand or stick blender. The carbonation creates an exceptionally crisp exterior while the asparagus stays tender inside. Optional white wine vinegar adds tang to this elegant appetizer or side dish.
Ingredients
- 1 ¼ cups all-purpose flour, ground
- cornflour, ground(optional)
- 1 ¼ cups sparkling water
- 2 cups sunflower oil, for frying
- 24 spears asparagus, woody ends snapped off
- white wine vinegar, to sprinkle(optional)
- 2 medium free-range egg yolks
- 4 tsp dijon mustard
- 1 tbsp white wine vinegar, for aioli
- 2 cloves garlic, finely grated
- 12 tbsp neutral oil, groundnut or sunflower
- 5 tbsp extra-virgin olive oil
- lemon juice, to taste
- salt
Instructions
- 1
Make aioli: combine egg yolks, mustard, vinegar and garlic in a bowl. Whisk while adding oils drop by drop initially, then gradually increase oil amount as emulsion forms. Stir in salt and finish with lemon juice. Alternatively, use stick blender method: add all aioli ingredients except garlic to tall jug, position blender at bottom, blend on high while slowly drawing blender upward until mixture turns white and thick. Blend in garlic before serving.
- 2
Mix flour and sparkling water with salt in a bowl until smooth.
- 3
Heat sunflower oil in deep frying pan to 375°F, or until bread cube turns golden in 40-50 seconds.
- 4
Working in batches, coat asparagus spears in batter and lay them side by side in hot oil. Fry 2-3 minutes until underside is golden, then turn and cook other side 1-2 minutes until batter is golden throughout.
- 5
Drain on kitchen paper. Serve immediately, stacked and sprinkled with vinegar if desired, alongside aioli.
Tips
Use stick blender for quick aioli emulsification; ensure jug is narrow for better blender contact
If aioli breaks during whisking, start with fresh egg yolk and slowly whisk in broken mixture
Measure oil depth at 5cm in pan for consistent frying temperature
Cook asparagus in small batches to maintain oil temperature
Good to Know
Aioli keeps refrigerated up to 3 days. Fritters best eaten immediately; not suitable for storage due to texture loss.
Make aioli up to 3 days ahead. Prepare batter just before frying for optimal crispness from carbonation.
Serve hot, stacked on plate with aioli alongside. Optional vinegar sprinkle adds acidity.
Common Mistakes
Add oil too quickly to aioli to avoid breaking the emulsion during whisking
Let oil temperature drop below 190°C to avoid greasy, soggy fritters
Overcrowd pan to avoid temperature drop and uneven cooking