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Crispy Fried Asparagus Spears with Garlic Aioli (Burgerville Copycat)

Crispy Fried Asparagus with Garlic Aioli (Burgerville copycat recipe)


  • Author: Mallory
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: serves 4
  • Category: Appetizer

Description

Crispy and light fried asparagus spears served with zesty, creamy garlic aioli. This is a copycat seasonal recipe from the popular Northwest quick-service restaurant, Burgerville.


Ingredients

Crispy Fried Asparagus Spears

  • 2 bundles, asparagus spears, trimmed
  • 1/2 cup self rising flour
  • 1/2 cup corn starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1 cup filtered water
  • vegetable oil for deep frying

Garlic Aioli

  • 3/4 cup, mayonnaise (good brand like Duke’s)
  • 3 garlic cloves, grated finely
  • 2.5 tbsp fresh squeezed lemon juice
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper

Instructions

Crispy Fried Asparagus Spears

  • Heat your oil to 375 degrees. Use a candy thermometer to monitor and adjust the heat as needed, throughout the process as it will fluctuate.
  • Prepare a baking sheet or cooling rack lined with layers of paper towels beside the frying pan for placing the cooked chicken when finished
  • Make the batter by mixing together all dry ingredients in a mixing bowl. Add the water as you continuously whisk to prevent clumping.
  • Dip asparagus spears in the batter, ensuring full coverage, then place into the oil. Work quickly so spears cook evenly. Don’t overcrowd the pan. You will need to cook them in a few batches.
  • Fry for 4-5 minutes, making sure to get even browning. I use a spider/skimmer to flip and move the asparagus around, preventing them from sticking together as they cook. Skim off the excess floating batter bits to prevent burning.

Garlic Aioli

  • Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Keywords: asparagus, fried asparagus, appetizer, vegetarian, side dish, garlic aioli

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