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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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A different way to use that wonderful veggie when it is so abundant at this time of year. Easy to make and makes a good side dish. This came from TASTE - a magazine put out by the British Columbia Liquor Control Board. I want to keep it safe. Ingredients:
2 teaspoons lemon zest, finely grated |
1 large egg, lightly beaten |
1/4 cup milk |
1/2 cup plain flour |
1/2 teaspoon baking powder |
1/4 cup ricotta cheese |
1/4 cup fresh chives, finely sliced |
1/4 cup fresh dill, chopped |
2 cups asparagus, blanched and cut into 1 inch pieces |
2 tablespoons vegetable oil |
Directions:
1. Mix the first six ingredients in a bowl to make a batter.
2. Just before frying, fold in chives, dill and asparagus.
3. Heat a heavy bottomed pan with 1/4 inch of oil.
4. Test a drop of batter in the oil - if it sizzles it is ready.
5. Using two spoons, drop a dollop of the mix into the oil, bringing it together into a round shape.
6. Enjoy !
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