Gluten-free Fried Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb fresh asparagus2 Tb canola oil3 Tb ground flaxseed1 Tb garlic powder1 Tb onion powder1 tsp salt, divided1/2 tsp black pepper1 egg white1/2 c milk1/2 c cornmeal
1. Wash asparagus and cut woody ends off (if you cut below the rubber band, it makes it easier to toss out).
2. Set up a dredging station. In the first bowl, combine ground flax, garlic and onion powders, 1/2 tsp salt, and the pepper. In the second, whip together egg white and milk (any fat content is fine here; I only had whole milk on hand). In the third, pour cornmeal.
3. In a large skillet, heat canola oil over medium heat until a fleck of cornmeal sizzles in the oil.
4. Dredge asparagus through flax, then egg wash, then cornmeal, coating thoroughly.
5. Place in heated oil and cook 3-4 minutes on one side, or until cornmeal is golden. Turn with tongs and cook 3-4 minutes on the other side (depending on size of skillet, this step may need to be done in batches).
6. Remove from oil, place on a paper-towel covered plate to absorb excess oil. Sprinkle with remaining salt. Serve warm (tastes especially good with a side of honey-mustard dressing).
Serving Size: makes 6 servings (appx. 8 spears per person)
Number of Servings: 6
Recipe submitted by SparkPeople user MORNINGGLORY609.
2. Set up a dredging station. In the first bowl, combine ground flax, garlic and onion powders, 1/2 tsp salt, and the pepper. In the second, whip together egg white and milk (any fat content is fine here; I only had whole milk on hand). In the third, pour cornmeal.
3. In a large skillet, heat canola oil over medium heat until a fleck of cornmeal sizzles in the oil.
4. Dredge asparagus through flax, then egg wash, then cornmeal, coating thoroughly.
5. Place in heated oil and cook 3-4 minutes on one side, or until cornmeal is golden. Turn with tongs and cook 3-4 minutes on the other side (depending on size of skillet, this step may need to be done in batches).
6. Remove from oil, place on a paper-towel covered plate to absorb excess oil. Sprinkle with remaining salt. Serve warm (tastes especially good with a side of honey-mustard dressing).
Serving Size: makes 6 servings (appx. 8 spears per person)
Number of Servings: 6
Recipe submitted by SparkPeople user MORNINGGLORY609.
Nutritional Info Amount Per Serving
- Calories: 119.4
- Total Fat: 6.6 g
- Cholesterol: 0.8 mg
- Sodium: 19.4 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.3 g
- Protein: 4.3 g
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