Sunny's Beer Battered Moroccan Asparagus with Dip
- 2 cups flour
- 1 tablespoon Moroccan spice blend
- Zest of 1 lemon
- Kosher salt
- 12 ounces beer
- 1 bunch thin asparagus
- Vegetable or peanut oil, for frying
- Chilled Moroccan Spice Dip, recipe follows
- Moroccan Spice Dip:
- 1/2 cup mayonnaise
- 1/4 cup grated onion pulp, made with the biggest side of box grater
- 1/4 cup loosely packed chopped fresh parsley
- 2 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons Moroccan spice blend
- Kosher salt
Special equipment: two 8-by-8-inch baking dishes
Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes.
Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip.Moroccan Spice Dip:
In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve. Yield: 3/4 cup.
Zest the lemon before you juice it and set the zest aside for the dip, cool? Ok, let's cook!
Can't find a Moroccan spice blend? Think about creating your own. There are many recipes here on FoodNetwork.com. Other great spice blends to use for this recipe are, Old Bay, Cajun/Creole blends, Herbs de Provence, Garam Masala, to name a few. Have fun and experiment!
Recipe courtesy of Sunny Anderson