Cooking mode
Crispy Asparagus in Chickpea Batter with Lemon Tahini Dip
30 min4 servingsMedium
Ingredients
- 400 ggreen asparagus
- 100 gchickpea flour
- 140 mlcold sparkling water for the batter
- 1 gbaking powder
- 2 gground sweet paprika
- 2 gfine salt for the batter
- 500 mloil for frying
- 50 gtahini
- 25 mllemon juice
- 45 mlcold water for the dip
- 4 ggarlic
- 6 gfresh dill
- 1 gfine salt for the dip
- 0.5 gground black pepper
Instructions
- 1
Prepare the dip
Stir the tahini together with the lemon juice and cold water until smooth and creamy. Mix in the finely grated garlic, chopped dill, 1 g of salt, and the black pepper. Set aside.
- 2
Prepare the asparagus
Rinse the asparagus and dry it thoroughly. Snap or cut off the tough ends; peel the lower third of thicker stalks. If the stalks are very long, cut them in half.
- 3
Mix the batter
Combine the chickpea flour, baking powder, paprika, and 2 g of salt in a bowl. Pour in the cold sparkling water and briefly whisk, just until no dry patches remain. The batter should be smooth and thick enough to form a thin coating on the asparagus.
- 4
Fry the asparagus
Heat the oil to 175 °C in a narrow pot. Coat the asparagus in the batter, briefly let the excess drip off, and fry in small batches for 2 to 3 minutes, until the coating is golden and crisp. Transfer the cooked stalks to a wire rack or paper towel.
- 5
Serve warm
Serve the asparagus immediately after frying, while the coating is crisp. Serve the tahini dip alongside in a separate bowl so the batter does not soften while waiting.