Asparagus Fritters with Egg, Micro greens & Lemon Oil from The Coastal Table

 
"These rustic style fritters (or cakes) are easy to prepare and perfect when topped with a runny egg, which helps to make a sauce. Nutrient-packed micro greens and a burst of citrus round it all out."

- Karen J. Covey, The Coastal Table

 

Asparagus Fritters with Eggs, Micro Greens & Lemon Oil from The Coastal Table

 

Ingredients


1 bunch Fresh Asparagus / shredded

2 Green Onions / thinly sliced

2 cloves Garlic / minced

2 T Flour

¼ C Parmigiano-Reggiano / freshly grated

2 Large Eggs / beaten

¾ C Breadcrumbs / plain

Kosher Salt / to taste

Freshly Ground Black Pepper / to taste

Vegetable Oil / for frying

4 Poached Eggs / for serving

Micro Parsley or other Micro Greens / for garnish

Fondo di Toscana® Lemon Oil / for drizzling

 

Method


In a large bowl, combine asparagus, green onions, garlic, flour, and Parmigiano-Reggiano.

Add eggs and combine, followed by breadcrumbs. Season with salt and pepper and mix well. Using ½ cup measure, scoop mixture out into 6 equal portions onto a baking sheet. Press each slightly to flatten. Cover with plastic wrap and chill for 1 hour.

In a large nonstick pan, add 1 tablespoon oil and place pan over medium heat.

Place asparagus fritters (in batches) in pan, and press down slightly on each one. Cook for 3-4 minutes on each side or until golden and cooked through. Transfer to a paper towel-lined plate and continue with remaining fritters.

Divide asparagus fritters among serving plates and top each with a poached egg, a bit of micro parsley (or micro greens) and a drizzle of lemon oil. Season with salt and pepper and serve immediately.

Cook's note: To shred asparagus, simply use the large holes of a box grater. You can do a few stalks at a time, depending on thickness of asparagus. It's important to go slowly and to press asparagus at an angle as you go.

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Flowering African Blue Basil

 

Ben, manager of the Wainer Family Farm, has been overseeing production at the fields and greenhouses since the 2015 growing season. His passion is in the process, watching seedlings germinate and grow in the greenhouse, then planting them into a well cultivated, well taken care of field. Today, he's talking about Flowering African Blue Basil.  Enjoy a seasonal cocktail recipe below. 

 
Sid Wainer Vodka Lemon Flowring African Basil

Vodka Lemon with Flowering African Basil

 

Ingredients


2 oz Vodka

1 oz Lemon Juice

1 oz Simple Syrup

Seltzer / as needed

2 sprigs Flowering African Basil

 

Method


Fill a rocks glass with ice. Add vodka, lemon juice, and simply syrup. Stir to combine. Top off the glass with seltzer and garnish with flowering African basil.

 
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Candied Lemon Peel Granita

 

Nostalgia will keep you coming back to your freezer to taste this dessert again and again - we suggest doubling the recipe so your guests will have a chance to try it too! This adult version of a frozen Italian ice is great for an after dinner dessert or intermezzo. We're also thinking we should add some champagne next time and use it to garnish oysters -- stay tuned for this one!  

Once you master this recipe, the possibilities and flavor varieties you can make are endless. Try replacing the citrus with left over red wine. Or steep some spices (star anise, cinnamon sticks, nutmeg, orange peel, etc.) in the wine first for even more flavor. Perfect for the upcoming holiday season!

 

Candied Lemon Peel Granita

ingredients


1½   Cup Water / divided

2/3    Cup Granulated Sugar

Pinch of Salt

¼    Cup Jansal Valley® Diced Glazed Candied Lemon Peel / minced

½    Cup Fresh Lemon Juice / approx 3 lemons

1      Tbs Lime Juice / approx ½ lime

 

method


Place a small metal bowl or bread pan in the freezer.

In a small saucepan, combine 1 cup water, sugar, and salt. Bring to a simmer, stirring constantly until the sugar is dissolved.

Once dissolved, remove from heat and poor into a heat proof container or glass bowl. Add the remaining cup of water and Jansal Valley® Diced Glazed Candied Lemon Peel. Let the mixture cool to room temperature and place in refrigerator to chill.

Once chilled, add the lemon juice and lime juice (see tip below!). Stir to combine and pour the mixture in the frozen metal bowl.

Return bowl to freezer. After 45 minutes, or once icicles have begun to form, stir the mixture. Continue stirring the mixture every hour for about 3 hours.

Once the mixture is crystallized (but not frozen), serve and enjoy! 

 
 

tip


...for stand out flavors, adding a splash of lime juice helps to enhance the lemon flavor!