Asparagus fritters

Rohan from The Langley Academy
Prep time: 
15 mins
Cook time: 
15 mins
  • 2 teaspoons lemon zest, finely grated
  • 1 large egg, lightly beaten
  • 60ml milk
  • 125gr plain flour
  • 1/2 teaspoon baking powder
  • 60gr ricotta cheese
  • 1/2 tea spoon ground nutmeg
  • 60gr fresh chives, finely sliced
  • 500grs asparagus, blanched and cut into 1 inch pieces
  • 2 tablespoons vegetable oil
  1. Mix the first eight ingredients in a bowl to make a batter.
  2. Just before frying, fold in chives 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. Carefully drop a heaped dessert spoon of the mix into the oil, bringing it together into a round shape approximately 3 inches in diameter.
  6. Serve with any dipping sauce (Sweet chili, aioli or mustard mayo).

Chef's tip: Serve as a starter, or for sharing.