Beer-Battered Asparagus
Golden and crunchy asparagus spears with beer batter coating. Easy to make and delicious as appetizer or side dish!
Servings: 4 Servings
Calories: 245kcal
Ingredients
- 1 pound asparagus
- 1 1/4 cups flour
- 1 cup lager beer
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- oil
For the Campfire Sauce
- 1/4 cup barbecue sauce
- 1/2 cup ranch dressing
Instructions
- In a deep pot or deep-fryer, heat about 2 inches deep of oil to about 375 F.
- Break off tough ends of asparagus. Wash and drain well.
- In a shallow plate, combine 1/4 cup of the flour and half of the salt, paprika, and pepper.
- In a bowl, combine 1 cup of flour and the remaining paprika, salt, and pepper. Gradually add in beer and whisk until smooth.
- Dredge asparagus in flour mixture to coat. Dip asparagus in beer batter, a few pieces at a time, to fully coat.
- Deep-fry in hot oil, in batches, for about 2 to 3 minutes or until coating is golden brown and asparagus is tender yet crisp.
- Remove from oil and drain on paper towels. Serve with campfire sauce.
For the Campfire sauce
- In a small bowl, combine barbecue sauce and ranch dressing until blended.
Notes
- Although I've used either thin or thick asparagus, depending on what I have on hand for this recipe, I prefer the thicker stalks as they seem to fare better in the intense heat from the deep-frying.
- For best results, use cold beer and prepare the batter when ready to fry. Do not use flat beer; the fizz helps keep the batter light and crispy.
- To coat the long spears easily, transfer the batter into a tall glass and dip the asparagus. To make sure the batter sticks better, pat the asparagus dry and dredge in flour.
Nutrition
Calories: 245kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Sodium: 587mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 6.6mg | Calcium: 30mg | Iron: 4.3mg