« Asparagus with Tarragon Sherry Vinaigrette | Main | Artichokes »

Comments

Vanessa

You could batter and fry just about anything and it would be could. I've never had fried asparagus, however, but will try them sometime. Have you ever tried fried green tomatoes? They are so, so good and will make you talk with a Southern accent for at least an hour after having eaten them.

Will

My favorite; fried stuff. :-)

Lindy

Maybe the reason I'm usually reluctant to fry at home is that I'm afraid I'd never be able to stop! This looks and sounds so entirely superb. O Yum. I could inhale afew of those right now.

I do deep fry once or twice a year if I can get zucchini blossoms, as fried, battered zucchini blossoms may be my absolute favorite thing in the universe to eat.

I love fried green tomatoes too, but do them the greasy, pan fried way, with cornmeal. I'm so glad summer's coming. only one month to my first CSA Farmbox!

discount family oracle online

Puts me in mind of Horace & Dickie's unbelievably good fried whitefish.

Cazza

I thought something horrible had happened to your previous photo! these sound delicious and if it gets my kids to eat more veges then I'm going to give it a go. Especially the onion rings. Any tricks with those? Or just slice them dry them batter them and fry them?!

Armistead Lurker

The Japanese deep-fry veggies but they are only good when the oil is clean. I've had them where the fried batter was perfectly white which is how it should be. Perhaps only more oil would be able to stay clean while less would become dirty quicker?

Miz S

I'm sure they were tasty, but they look...wrong.

Rebecca

I would try peanut oil; these look delicious. Just what I need when I'm TRYING to lose a really stubborn 5 pounds!!!

littlebouffe

I wonder how you really feel about the alleged healthiness (or non-unhealthiness, as it may be) Harold McGee claims. Do you think, having made andeaten them yourself, that they are more/less oily than, say, roasted asparagus (presumably dressed with olive oil)? Because I'd love to try these.

Julie

Vanessa, I think you're right. There's something about frying that makes everything taste better. Why is that?

Will, fried stuff is just darned good.

Lindy, I completely understand that. If I had fried two or three times as many asparagus we'd have eaten them with no problem.

DFO, Horace and Dickie's -- yum. Those were people who understood frying.

Cazza, no special tricks on the onion rings. I sliced them and dipped them in the batter. I was honestly surprised at how easy it was.

AL, interesting point.

Miz S, how could something so wrong taste so right?

Rebecca, I usually have peanut oil in the house but was out when I made these. I'll try that next.

Littlebouffe, I was wondering the exact thing myself. I meant to measure the remaining oil to see how much had been used (anyone remember those old Wesson Oil commercials?) but forgot about it.

I can't see how it could possibly compare with stir frying -- I use about two tablespoons of oil when I'm doing that -- but the vinaigrette I used in my last post had three tablespoons of olive oil and seemed much oilier than this.


tanvi

Nothing fried looks unbeautiful to me! I'm with you on the anti-frying stance, but shallow frying is great. Or evil, depending on how you look at it :-)

Angie

Asparagus is a favorite at our house. I have always fried them up using tempura batter -which is the same as yours except an egg is added.

Julie

Tanvi, it's true -- I may live to regret finding out how well shallow frying works.

Angie, this reminded me a little of tempura batter except not as puffy and enveloping.

TG

this is a super-trendy thing right now, the deep-fried asparagus. i'm seeing it at a lot of upscale restaurants... very au courant!

Julie

TG, too cool. It's nice to be au courant for once.

Mandy

Yours looks GREAT! I found a recipe for tempura asparagus I'm going to try tonight. The batter has flour, cornstarch, sesame seeds, baking soda and ...seltzer! For the dipping sauce: yogurt, mayo, dijon mustard and honey.

Bob Rasmussen

A 10-inch pan filled half an inch deep (assuming the sides go straight up, like a cylinder, whereas they likely flare out slightly) contains about 39.25 cubic inches of oil (recall that area = pi * radius ^ 2, thus 3.14 * (10/2) * (10/2) ~ 78.5 square inches; 78.5 square inches * 0.5 inch ~ 39.25 cubic inches).

Google's handy converter gives "39.25 cubic inches in cups" as 2.71861472 US cups. So it's certainly not 2/3 of a cup of oil, more like 2 3/4 cups.

Cheap  Jordans

The man who has made up his mind to win will never say "impossible".

The comments to this entry are closed.

My Photo
Blog powered by Typepad
Member since 02/2006

Previously ...

Search Kitchenography

  • Google

    WWW
    kitchenography.typepad.com

Food Blog Search