Asparagus and Feta Fritters

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.

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)

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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