A tasty appetizer or side dish.
1 cup cold water
2/3 cup yellow cornmeal
1/2 cup flour
1/3 cup cornstarch
1 egg, lightly beaten
1 teaspoon baking powder
1/2 teaspoon salt
1 pound green or white asparagus, checked and trimmed
Canola oil for deep frying
For the dipping sauce:
1/2 cup Dijon-style mustard
2 tablespoons fresh dill, checked and chopped
2 tablespoons honey
In a large bowl whisk together the water, cornmeal, flour, cornstarch, egg, baking powder, and salt until well combined. Batter will be lumpy.
In a large skillet heat about 1 inch of oil to 350 degrees on a deep-fry thermometer. Place asparagus into batter, stir to coat. Carefully slide 3 0r 4 coated spears into hot oil. Fry for 3 to 4 minutes, depending on thickness of spears, until golden. Remove with tongs. Place on paper towels to drain. Place ready spears on a baking pan in a warm oven while frying remaining spears.
Combine mustard, dill weed, and honey in a small bowl. Serve with asparagus fritters.