Let’s trash asparagus because it’s too nutritious for you!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons ground paprika
- 2 tablespoons garlic powder
- 1 tablespoon baking powder
- 1 tablespoon salt
- 2 large eggs
- 1 cup buttermilk
- 2 cups Italian-seasoned bread crumbs
- ½ cup grated Parmesan cheese
- 1 bunch fresh asparagus, trimmed
- 1 cup peanut oil for frying, or as needed
Instructions
- Mix together flour, paprika, garlic powder, baking powder, and salt in one bowl, eggs and buttermilk in another, and bread crumbs and Parmesan cheese in a third.
- Coat each asparagus stalk in the flour blend, dunk into the egg mixture, then roll in the bread crumbs. Transfer to the refrigerator and let them rest for 30 minutes; this will help the breading stick during frying.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry asparagus in the hot oil, working in batches as needed, until breading is golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain excess grease. Serve hot.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 5 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 2152 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |