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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,900 components and hundreds of compositions!
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.