Ingredients
- vegetable oil for deep-frying
- egg 1 large, beaten
- garlic granules 1 heaped tbsp
- plain flour 2 tbsp, seasoned
- white breadcrumbs 100g
- asparagus 300g, trimmed
- sea salt flakes
SAFFRON YOGURT
- saffron a pinch, ground to a powder
- greek yogurt 200g
- garlic 1 small clove, crushed
Method
-
Step 1
To make the saffron yogurt, put the saffron into a small cup and pour over 1 tbsp of just- boiled water. Gently swirl the mixture and then leave to steep until the liquid is cool. Stir the saffron water into the yogurt, add the garlic and a generous amount of seasoning, and mix well. Chill until ready to serve.
-
Step 2
Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with a double layer of kitchen paper.
-
Step 3
Meanwhile, put the egg, garlic granules and a generous amount of seasoning into a shallow bowl and whisk well until as smooth as possible. Put the seasoned flour onto a plate and the breadcrumbs on another.
-
Step 4
When the oil is at frying temperature, dip an asparagus spear into the flour, then the egg mixture to coat, then roll it in the breadcrumbs. Repeat with a few more spears. Immediately lower the asparagus carefully into the hot oil and fry for a few minutes until golden brown all over. Remove the spears carefully using a slotted spoon or metal tongs and transfer to the plate to drain. Repeat with the remaining spears but do not overcrowd the pan – fry in small batches. Serve hot, sprinkled with salt flakes and with the saffron yogurt on the side for dipping.
Nutritional Information
- Kcals 270
- Fat 17.6g
- Saturates 4.5g
- Carbs 16.4g
- Sugars 4.3g
- Fibre 2.9g
- Protein 10g
- Salt 0.4g
