Asparagus and Feta Fritters I had extra asparagus in the garden this yesr, and thought I’d try something different. These fritters work well as a side dish (I served them with our venison sausage), but my favorite it to use them like a veggie burger, put in a bun, topped with something like bacon or sliced ham.
Ingredients:
1 pound asparagus, trimmed and chopped (I sliced my asparagus quite thin, and then microwaved it for 1 ½ minutes to partially cook it—then cooled it.)
1 cup crumbled feta cheese (I used ¾ cup feta and ¼ cups parmeson)
1/4 cup chopped fresh parsley (I used fresh chives)
2 cloves garlic, minced
1/2 cup all-purpose flour
2 large eggs,
lightly beaten Salt and pepper to taste Olive oil,
for frying Lemon wedges, for serving or top with lemon pepper (optional)
Directions:
In a large mixing bowl, combine the chopped asparagus, crumbled feta cheese, chopped fresh parsley, minced garlic, all-purpose flour, and lightly beaten eggs.
Season with salt and pepper to taste. Mix until well combined. Heat a thin layer of olive oil in a large skillet over medium-high heat.
Once the oil is hot, spoon the asparagus and feta mixture into the skillet, using about 2+ tablespoons for each fritter. Flatten slightly with the back of the spoon to make a patty.. Cook the fritters for 2-3 minutes per side, or until golden brown and crispy.
Use a spatula to flip them halfway through cooking. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve the fritters hot, with lemon wedges on the side for squeezing over the top, if desired, or sprinkle on lemon pepper.
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