Pawaru-Grahmata

№ 58VII. nodaļa

Skostiņi

Asparagus fritters

  • Serves 4–6 as a side dish
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Skohstini.

Modernizētslpp. 308–309 · PDF 322–323
4 porcijas

The book gives a couple of spoons of cream, 2 eggs, a handful of flour and one spoonful of melted butter for the batter, which converts to about 30 ml cream, 2 eggs, 30–40 g flour and 15 ml butter. We've used about that, with a little more cream.

Method

6 soļi
  1. Wash the asparagus and snap or cut off the woody ends. Peel white asparagus, and the lower half of thick green spears.
  2. Boil in salted water until just tender: 3–5 minutes for green, 8–10 minutes for white. Drain well in a colander and pat dry with kitchen paper. Cut the spears in half if they are long.
  3. Whisk the cream, eggs, flour and a pinch of salt (our addition) into a smooth, thick batter, then stir in the spoonful of melted butter.
  4. Heat the frying butter in a wide frying pan over medium heat, about 1 cm deep, until a drop of batter sizzles at once (about 170 °C).
  5. Turn the asparagus in the batter. Lift the pieces out one at a time with a spoon, with a coating of batter, and lay them in the hot butter. Fry for 1–2 minutes on each side until golden. Drain on kitchen paper and keep warm while you fry the rest.
  6. Arrange on a plate and garnish with parsley. Serve hot, with roast meat or on their own.

Notes

What the book says vs. what we added

asparagus washed, the hard part cut off, boiled in water with a little salt and drained; a batter of a couple of spoons of fresh cream, 2 eggs and a handful of flour, with a spoonful of melted washed butter; each piece taken out of the batter with a spoon and fried in hot butter; served on a plate garnished with parsley. The salt in the batter, the clarified butter, the times and the temperature are ours.

Washed butter

the book kneads butter in cold water to rinse out salt and buttermilk. Unsalted butter does the same job; clarified butter (or butter with a little oil) lets you fry hotter without it burning.

Skostiņi

we read this word as asparagus. This recipe supports the reading: the spears are boiled, the tough ends cut off and the pieces fried one by one in batter. Recipe 07-056 calls young hop shoots skostas, so the word means tender shoots.

As a salad

the book adds that asparagus boiled with a sauce, as on page 251 (06-020), can also be served as a "salad", that is, as a side dish.

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