Gastronomixs

Crunchy asparagus with sumac

Sumac is a powder made from the berries of a Mediterranean shrub. It contains a lot of citrus aromas and also tastes a bit like tamarind. The powder is often used in Arabic cuisine.

Crunchy asparagus with sumac

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Ingredients

 

 

classic cooked asparagus

 

 

zest of 1 lime

2

g

chilli powder

2

g

fennel seeds, roasted and crushed

8

g

sumac

200

g

panko (Japanese breadcrumbs)

200

g

flour

200

ml

egg white

Preparation method

  • Mix the lime zest with the chilli powder, fennel seeds, sumac, and panko.
  • Pat the asparagus dry and roll the bottom halves through the flour.
  • Then roll the same halves through the egg white and the panko.
  • Thread the asparagus onto a skewer so that the breaded part is precisely aligned with the frying fat. This makes it easier to hang the asparagus on the deep-frying pan.
  • Deep-fry in peanut oil at 180°C until golden brown.

Serving suggestions

  • As a vegetable dish, e.g. with a tangy mayonnaise full of citrus aromas.
  • As a vegetable garnish.
  • As a component in a dish with lamb and other Turkish flavours.

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