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Chickpea Battered Asparagus Fries + Sriracha Ketchup

Veggie Tempura is one of the most addicting foods I've ever experienced; which really kinda pisses me off. I'd much rather have an addiction to something that's going to keep me skinny and healthy, not something fried and dripping in grease (mmmmmm grease).

That's where this amazing healthier sub comes in...

...I am literally sitting at my kitchen table typing this post at this very moment with the last heavenly coated asparagus staring at me; just waiting for me to finish that whole pound of asparagus off. I can't do it though. I am already mourning the last little guy and I haven't even eaten him yet. That's a lie actually; I'm eating him right now, and I find myself wondering, "just how mad is BandMan going to be when he finds out I made these and didn't save any for him?" ...oh well.



1 bunch of asparagus, cleaned and trimmed
1 c dried chickpeas, processed into a fine flour or 1 c chickpea flour
3 tbsp cornstarch
1 1/2 tsp baking powder
salt and cayenne, to taste
1 c warm water
1/2 c ketchup
1 tbsp sriracha
  1. Preheat that oven to 400.
  2. Mix together the chickpea flour through the water, and pour into a pie plate.
  3. Give each asparagus spear a bath in the batter and place on an oiled baking sheet.
  4. Bake at 400 for 20 minutes or so. While your asparagus is baking, mix together the ketchup and sriracha for dipping.
  5. Let cool long enough to be edible and then do the thing.

Comments

  1. I made these today with zucchini! The zucchini was kind of mushy, but the batter was good. :-) Excited to try them with asparagus!

    ReplyDelete
  2. Anonymous10:51

    Where can I find chickpea flour? the store near me only sells garbanzo bean flour - is that a good substitute?

    ReplyDelete
    Replies
    1. You're in luck: they're the same thing (chickpeas and garbanzos that is)

      But I use my food processor to grind chickpeas into flour.

      Delete

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