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Asparagus fritters with lard
1 serving
Wash the asparagus, peel, cut into 3 cm pieces, put in boiling water, add butter, sugar and cook until tender. Drive the eggs into the flour, pour the milk, salt, knead the dough and stand it for 30 minutes. Cut the loin into small pieces and fry in a pan. Wash the dandelion leaves, dry and finely chop. Tip asparagus into a colander and let the water drain. Add dandelion leaves, asparagus pieces, loin to the dough and mix. Bake the fritters from the resulting dough.
Wash the asparagus, peel, cut into 3 cm pieces, put in boiling water, add butter, sugar and cook until tender. Drive the eggs into the flour, pour the milk, salt, knead the dough and stand it for 30 minutes. Cut the loin into small pieces and fry in a pan. Wash the dandelion leaves, dry and finely chop. Tip asparagus into a colander and let the water drain. Add dandelion leaves, asparagus pieces, loin to the dough and mix. Bake the fritters from the resulting dough.
asparagus - 1000 g, butter - 1 teaspoon, sugar - 1 teaspoon, eggs - 4 pcs., flour - 2 cups, milk - 1 cup, lamb loin - 100 g, dandelion leaves to taste, salt to taste
