In-season cooking: Asparagus fritters from Morning Collective chef Joe Strelnik

To help you make the most of the farmers markets, we’re bringing you recipes from local chefs featuring different crops as they’re in season.
2 min. read

Asparagus is in season for just a short window. Get it now while the getting is good. (Eliza Adams/Flickr)

It's farmers market season, which means fresh, locally grown produce is all but at your door.

To help you make the most of it, we're bringing you recipes from local chefs featuring different crops as they're in season.

Throughout May and into early June, that's asparagus. Unlike, say, mushrooms and lettuce, which are in season now and for several months ahead, asparagus has a small window of availability.

We asked Joe Strelnik -- chef at the new breakfast spot Morning Collective -- to share an asparagus recipe with us. Here's how to make his asparagus fritters.

  • 10 oz. fresh asparagus
  • 2 oz. goat cheese
  • 1 oz. roasted garlic
  • 2 tsp. sea salt
  • 1 tsp. onion powder
  • 1 tsp. cracked black pepper
  • Zest of 1 lemon
  • A few fresh mint leaves
  • 3/4 cup rice flour
  • 1/4 cup sorghum flour
  • 2 large eggs

Combine all the ingredients in a food processor and blend until smooth. Scoop 2-ounce portions onto a sheet pan and flatten slightly with a spoon. Freeze the fritters for at least two hours. Fry the fritters in your choice of oil, heated to 350 degrees, for two to three minutes until golden brown (they will still have a green hue). Dab any excess oil off and serve the fritters with sautéed mushrooms, asparagus and peas or any other spring vegetables. Top the dish with a fried egg and you have yourself a beautiful, healthy and gluten-friendly breakfast.

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