Ingredients
- 1/2 cup cornstarch
- 3/4 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon celery salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon black pepper
- 2 egg whites
- 2/3 cup cold, flat beer
- 3 pounds asparagus, raw, whole, cleaned and cut above white end
- Peanut oil, for frying
Directions
Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.
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By WyldStalyn
Cleveland, OH
on April 16, 2012
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I used meal instead of starch, which did not make it any better. There is something missing from this.
By mishagirl69_105...
on July 08, 2011
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There seems to be an awful lot missing from this recipe. Oil temp would be nice, shall I roll the asparagus in cornstarch or flour first to make sure the liquid batter will stay adhered to the asparagus? Cast Iron or any type of deep skillet? Do I need to worry about adding wet to dry, or does it just not matter? I dunno. Could use a few more helpful tips on this one.
By vc9lives@aol.com
Woodbury, MN
on April 12, 2009
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We used the corn meal rather than the the corn starch and it was great! We saved the left over batter for squash the next day and that was good too.
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