We're not usually huge fans of deep fried food. Baked, grilled and skillet cooked are our specialties but every now and again we come across something lifted out of fry oil that just screams EAT ME. Twinkies are not a part of this group. On the other hand, deep fried lemons? It sounded fun and now we've decided that from here on out these are a must eat. We came across this idea while we were figuring out what to do with the Farnsworths' bumper crop of lemons as their tree is a strange mutant that produces about 6.4 billion lemons each year. Not that having more lemons that you know what to do with is bad mind you, but you can only have so many lemon drops in a week. Ok, maybe you can have one more than that, but that still leaves more on the tree. We preserved some of these a while back and those are just starting to come ready (we hear they make for an excellent lemon drop). Anyways, with the Farnsworths coming over with more lemons, we wanted something different to go with dinner and hit across these fried lemons with asparagus salad from Food52 and decided to go for it. Monica loved these lemons. Something like a soft Lemonhead candy, but a little more tart. Eric and Pat thought they quite good but could only get through 1 or 2. Like mother like daughter Monica and Charisse made sure the rest didn't go to waste!
Asparagus Salad What You Will Need 1 bunch asparagus 1/4 cup lime juice 1/4 cup fresh mint (chopped) 1/4 cup fresh cilantro (chopped) 1/4 cup fresh basil (chopped) 2 tsp chili garlic paste 1/2 a jalapeno (minced with seeds removed) 1/2 tsp ginger (freshly grated) 1 tsp worcestershire sauce 1 tsp sugar 1 Tbs olive oil 1 shallot (sliced thin) Break the woody bottom ends off of the asparagus. Blanch them in a pot of boiling salted water until al dente. Shock them in a pot of ice water and set aside. Combine all of other ingredients (except the shallots) in a small food processor or you can really mince everything and just whisk it all together by hand. Stir in the shallots to the dressing and pour over the asparagus. Serve with slices of fried lemons. Fried Lemons What You Will Need 2 lemons (sliced) 1/2 cup panko crumbs 1 egg whisked a pinch of pepper a pinch of salt 1-1 1/2 cup canola or vegetable oil for frying (enough to cover the lemons about 1 inch deep) Slice the lemons thinly and remove the seeds. On a plate mix the salt, pepper and panko crumbs. Dunk the lemons in the egg wash and dredge them in the panko pressing down so the crumbs stick. Cover each side of the lemons. In a large skillet, heat the oil so when you drop a panko crumb in it it sizzles. Fry the lemons for about 1 minute or so on each side until they are nice and browned. Drain on paper towel. Serve warm adapted fromwww.food52.com