Asparagus Patties
Grandma Aloise’s Asparagus Patty Recipe
Drain most of the water from the asparagus. Combine everything except the oil in a bowl. Mix with a fork until all ingredients are blended well. No need to emulsify the asparagus. A few small chunks are okay.
In a frying pan or skillet, add ¼” to 3/8” oil. Once it’s hot enough for frying, use a teaspoon to pick up the mixture and place into the oil. Tap it down a little to form a small patty and brown on both sides. Remove from the oil and place on a paper towel. I like to add a light layer of salt while the oil is still hot, depending on taste.
NOTES:
The mixture should stay on the spoon when you pick it up. If it appears too loose, just add more bread crumb and cheese, a little at a time, until the consistency is one you want to work with.
We use canned asparagus because the vegetable needs to be soft to start with. Also, if you buy cut spears, you’ll need to feel for the hard pieces that often come in those cans. That’s why I always buy whole spears, and I try to buy name brand as well.
ENJOY!!
- 1 Can Asparagus Spears (not cut spears)
- 3 Eggs
- 1/3 cup Italian flavored bread crumbs (Grandma didn't use flavored, but my dad does... whatever your preference, make sure they're seasoned one way or another.)
- 1/3 cup Grated Pecorino Romano* (or parmesan if you're not an Aloise)
- *Salt to taste
- 1/8 teaspoon ground black pepper
- Olive oil (any vegetable oil will do if you're not an Aloise)
Drain most of the water from the asparagus. Combine everything except the oil in a bowl. Mix with a fork until all ingredients are blended well. No need to emulsify the asparagus. A few small chunks are okay.
In a frying pan or skillet, add ¼” to 3/8” oil. Once it’s hot enough for frying, use a teaspoon to pick up the mixture and place into the oil. Tap it down a little to form a small patty and brown on both sides. Remove from the oil and place on a paper towel. I like to add a light layer of salt while the oil is still hot, depending on taste.
NOTES:
The mixture should stay on the spoon when you pick it up. If it appears too loose, just add more bread crumb and cheese, a little at a time, until the consistency is one you want to work with.
We use canned asparagus because the vegetable needs to be soft to start with. Also, if you buy cut spears, you’ll need to feel for the hard pieces that often come in those cans. That’s why I always buy whole spears, and I try to buy name brand as well.
- If using Romano, use less salt, as the Romano is already a little salty.
- One can of asparagus is usually not enough for a family of 4. In fact, it’s barley enough for just me. I usually make 2 cans for the 4 of us and 3 cans if we’re having any company at all.
- When making more than 2 cans, it may become necessary to change the oil in the pan.
- This recipe is for one can of asparagus. When making more, simply multiply the ingredients by the number of cans of asparagus.
ENJOY!!