My most recent article in the Standard featured Father’s Day at the Farmer’s Market, loaded with ideas for dad on his day. If you’re looking for some local-inspired, completely vegan, and simple ways to prepare dad a delicious meal, look no further.
If you’re new to my blog, you might know that I write a monthly column for The Standard, a local newspaper. The recipes are also distributed in the Niagara Falls Review and Welland Tribune, all part of the region I live in. All of the recipes are completely vegan, and the article itself often details the health benefits to whatever I am using for the day.
However, the stuff I write for the newspapers isn’t gluten-free, though when I test it I use the gluten-free alternatives. In honour of The Day Devoted To Dads, I did a beer-battered asparagus, gluten-free and vegan style, and I’m going to provide you with the gluten-free version here.
Ironically, my dad doesn’t like deep-fried things, isn’t a fan of asparagus (I know), and doesn’t really drink beer. So obviously, this was more of a universal dad-loving dish. On the bright side, I’m working on finishing the third book in the Allergy-Free Cook series and he has been waiting for these recipes since I started the first one. So I’m not a terrible daughter, I promise!
Here is a simple recipe for beer-battered asparagus, with a quick flour mix that would work well for any deep-frying. I generally never use rice flour, but it provides a tempura-like lightness to deep-frying that works really well.
To be honest, I never deep fry so I wasn’t sure of the best oil option here. I wanted to use coconut oil, since it is my preferred oil, but it is so expensive I didn’t give it a go. Any recommendations?
Beer-Battered Asparagus [gluten-free, vegan]
1 large bunch of asparagus, about 2 pounds
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup sweet rice flour
1 tablespoon lemon zest
scant 3/4 teaspoon xanthan gum
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt (if I make these again, I would increase this, but I do love salt)
1/8 teaspoon paprika
1 cup gluten-free beer (I used New Grist)
4 to 6 cups canola oil
Additional salt for sprinkling
Wash the asparagus and cut off the woody ends. Cut the asparagus into three-inch pieces. Dry thoroughly.
Whisk together the sorghum flour, quinoa flour, sweet rice flour, xanthan gum, lemon zest, garlic powder, salt and paprika. Stir in the beer, mix until combined.
Put the oil in a medium-sized saucepan and attach a thermometer. The oil should be about three to four inches high. Heat until it reaches approximately 375°F (190°C). Dip the asparagus in the batter (coating completely isn’t necessary; it adds some colour and lets the asparagus shine through). Gently place the asparagus (about six at a time, depending on the size of your pan) in the saucepan and fry, about two to three minutes, until golden brown. Use a slotted spoon to transfer the asparagus to paper towels to drain. Sprinkle with salt. Continue with the remaining asparagus.
Makes four to six servings.