January 20, 2017

Asparagus Fritters

2 lbs. asparagus, blanched and cut into 1-inch pieces
1½ c. flour
4 T. parmesan cheese
1 c. milk
pinch of salt
4 eggs

Blend all ingredients together, adding ­asparagus last. Fry in butter or oil, like pancakes. Serve with applesauce or sour cream.

Marcia Scully, Atlanta