It’s asparagus season and this is a family favorite. But really this recipe can be used for almost any veggie. Try it with fresh green beans, sugar snap peas, zucchini slices and broccoli or cauliflower florets.
The key to a light but crispy coating is the soda water. Also, make sure the oil is hot when you start frying. If the oil is too cold you will get a more chewy coating, especially when it cools.
¾ C cornstarch
½ C all-purpose flour
1 tsp salt
1/8 tsp cayenne pepper
¼ tsp baking soda
1 C seltzer or soda water
1 pound asparagus
oil for frying
Whisk together all the dry ingredients
and add the water. Whisk to remove lumps. It should be about the consistency of white school glue, maybe just a bit runnier.
Dip asparagus or other vegetables into the batter and fry in hot (350°) oil, turning as needed for an even golden brown color. Remove from oil when cooked (about 2-5 minutes.) and drain/blot excess oil on paper towels.