Some years, it feels like I live at the Farmer’s Market. The last of the local asparagus, micro green and fresh herbs I got this week demanded the first asparagus fritters of the season.
1 Italian sweet red pepper, finely diced
2 c. chopped asparagus stalks , tips reserved
1/2 medium sweet Vidalia onion, minced
1 large clove of garlic, minced
1/2 c. Butte Falls Stone ground Cornmeal, medium grind
2 large eggs, beaten
3 TB (packed) picked fresh lemon thyme leaves
3 TBL finely minced fresh chives
organic corn oil
1/2 tsp sea salt
coarse pepper
Method:
Heat a little oil in a saute pan. Saute onion, garlic and peppers briefly. Don't let them brown. Cool.
Mix the eggs with all the other ingredients. Throw a clean towel over the bowl to cover it and let the batter stand about 1 /2 hour at room temperature.
Heat a light film of oil in the saute pan on medium high heat, drop spoonfuls of batter and brown on each side.
If you like them crispy, use more oil and press them flat when you spoon them in the pan.
Steam the reserved asparagus tips. Serve the fritters on a bed of microgreens and and garnish with asparagus tips.
Serve hot or cold with homemade salsa or a garlicky mayonnaise. Refrigerate leftovers, if there are any.
The next day, I cut the fritters in chunks, gently toss with chopped tomatoes and a nice vinaigrette and serve in toasted whole wheat pita bread.
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