Air Fryer Asparagus Fritters

This post for air fryer asparagus fritters is in partnership with Michigan Asparagus. All views are my own.

These fritters are made with fresh herbs, lemon and chunks of tender asparagus and are made crisp in the air fryer with no oil. They’re served with a fresh dill and creamy lemon aioli to round them out as the perfect early summer appetizer!

A tin with parchment paper filled with asparagus fritters and a small bowl of dill aioli.

How to make air fryer asparagus fritters

Ingredients

For the dill aioli:

  • Plain Greek yogurt. If you’ve spent any time perusing my website, you’ll know I use Greek yogurt A LOT. It’s a nutritious substitute for sour cream and also is mixes nicely with mayo as the base of a dip or dressing. I don’t replace all of the mayo with Greek yogurt because Greek yogurt isn’t creamy and rich in the same way as mayonnaise and yogurt is also super tangy, so we need to achieve some balance here. You’re still doing your health a huge favor by swapping in yogurt for at least half!
  • Mayonnaise. For that creamy richness!
  • Lemon juice. Citrus goes so well with asparagus and gives the fritters a bright flavor. You’ll use the zest for the fritters, so go ahead and zest the lemon first, then use the juice in the aioli.
  • Dill. Grab a bunch of the fresh stuff, chop it up and add it to the aioli. If you only have dried on hand, that works too! Just use half as much, as it’s more concentrated in flavor.
  • Garlic. Always a delicious and necessary addition to any aioli.
  • Seasonings. We’re using onion powder, salt and black pepper and balancing out the acidity of the yogurt and lemon by adding a tiny bit of sugar.

For the asparagus fritters:

  • Asparagus. The star of the show! I have only tested this recipe using fresh asparagus, but I imagine you could use canned or frozen. Just be sure to thoroughly pat the asparagus dry before adding it to the fritter batter.
  • Flour or breadcrumbs. I prefer flour here, but if you’re going for more of a falafel texture, you can use Panko.
  • Milk or plain Greek yogurt. I prefer milk (and you can use any milk) because it creates a crispier fritter, but yogurt will also work!
  • Parsley and chives. Provides a ton of fresh flavor and brightness to the fritters. Don’t skip ’em!
  • Eggs. Holds everything together.
  • Lemon zest. Use the zest of the lemon you’re using for the aioli. So. much. flavor.
  • Seasonings. Salt, black pepper, dried oregano and cayenne!

Equipment

  • An air fryer, of course! I have this one and it works great. I have also heard superb things about the Ninja Foodi.
  • A cutting board and knife.
  • Measuring cups and spoons.
  • A small mixing bowl and whisk for making the aioli.
  • A medium to large pot for cooking the asparagus.
  • A bowl filled with ice water.
  • A spider or slotted spoon.
  • A large mixing bowl for making the fritter batter.
  • A spatula.
  • A cookie scoop or two spoons will work.
  • Small plates and a spoon for serving.
A white board filled with asparagus spears.

Step-by-Step Instructions

  1. First, make the aioli. Whisk together the Greek yogurt, mayonnaise, lemon juice, chopped dill, minced garlic, onion powder, sugar, salt and black pepper. Taste and adjust the seasoning, if necessary. If it needs a bit more “umpf”, add a pinch more salt and see what happens. Put a lid or plastic wrap on the bowl and refrigerate until chilled.
  2. Preheat the air fryer to 375 degrees. It’s just like an oven in this sense!
  3. Next, blanch the asparagus. Bring a medium to large pot of water to a boil. Trim the ends of the asparagus and thinly slice each stalk. Add the asparagus to the boil water and cook 2-3 minutes or until just fork tender.
  4. Then, shock the asparagus. Use a slotted spoon or spider to transfer the asparagus to a bowl filled with ice water. Once the ice is melted, use that same slotted spoon or spider to transfer the asparagus to a paper towel-lined plate. Honestly, this step is *optional* but makes the asparagus a firmer texture and brighter color. If you decide to skip this step, no worries!
  5. Now, you’ll make the fritter batter. In a large mixing bowl, stir together the cooked asparagus, flour or breadcrumbs, milk or Greek yogurt, parsley and chives, eggs, lemon zest, salt, black pepper, oregano and cayenne until a thick batter is formed.
  6. It’s time to “fry” the fritters! Coat the air fryer basket with cooking spray (don’t forget this step!). Working in batches, use a cookie scoop to drop dolloars of the fritter batter into the air fryer basket about 1-inch apart. Cook them about 8-12 minutes or until the fritters are set. Repeat this process with the rest of the batter. It should make about 12 fritters.
  7. Serve the asparagus fritters with the dill aioli for dipping!

Storage and Reheating Instructions

To store in the refrigerator, place in an airtight container and store up to 5 days. Reheat in the air fryer at 350 degrees for about 2-3 minutes or until just heated through. You can also reheat in the microwave on high for 30-60 seconds, but they will lose their crunch.

To store in the freezer, place in an airtight container and store up to 2 months. Thaw in the refrigerator. Reheat in the air fryer at 350 degrees for about 2-3 minutes or until just heated through. You can also reheat in the microwave on high for 30-60 seconds, but they will lose their crunch.

A tray with parchment paper filled with asparagus fritters.

Asparagus FAQs

Where is asparagus grown?

I worked with Michigan Asparagus to create this recipe because I am a Michigan native and Michigan has about 120 family asparagus farms that harvest about 20 million pounds of asparagus on 9,500 acres of land! About 40% of that is sold fresh in supermarkets, restaurants, farmer’s markets and farm stands, and the other 60% is canned, pickled or frozen.

That’s A LOT of delicious asparagus! As you probably know, the asparagus season is short, so enjoying fresh during late April to early May is best! (Although this year the season is a bit late, so there’s still plenty of time to use fresh asparagus in this stuffed chicken recipe!)

Asparagus cooking tips

I will take asparagus any way I can get it, but my favorite cooking and preparation methods include grilling, roasting and pickling.

Toss the spears with some olive oil, salt and pep and toss them on a hot grill or in a hot wok or oven and I simply cannot stop eating! For more asparagus cooking tips, visit http://www.michiganasparagus.org!

Asparagus nutrition

Asparagus not only has a wonderfully unique flavor, it also contains a stellar nutritional profile! It contains folic acid, potassium, B vitamins and fiber and like all vegetables, is low in sodium, fat and calories.

A single asparagus fritter on a white marble board with a bite missing.

A collection of asparagus recipes:

A tin with parchment paper filled with asparagus fritters and a small white bowl filled with dill aioli.

P.S. these fritters are PERFECT for baby-led weaning! If you’re not familiar, check out my blog post on Baby’s First Foods. My little one LOVES these air fryer asparagus fritters!

Print

Air Fryer Asparagus Fritters

Crispy air fryer fritters made with tender asparagus, tangy lemon and fresh herbs served with dill aioli.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins
  • Total Time: 25-35 mins
  • Yield: Makes 12 fritters (Serves 4) 1x
  • Category: Appetizer
  • Method: Air Fryer
  • Cuisine: American

Ingredients

Scale

Lemon Dill Aioli:

  • ¼ cup plain Greek yogurt
  • 3 tablespoons mayonnaise
  • Juice of 1 medium lemon
  • 2 tablespoons fresh dill, chopped
  • 1 clove garlic, peeled and minced
  • ½ teaspoon onion powder
  • ½ teaspoon granulated sugar
  • ¼ teaspoon coarse salt
  • ¼ teaspoon ground black pepper

Asparagus Fritters:

  • ½-pound fresh asparagus spears, woody ends trimmed, thinly sliced
  • ½ cup all-purpose flour or Panko breadcrumbs
  • ¼ cup milk or plain Greek yogurt
  • ¼ cup flat-leaf parsley leaves, chopped
  • 2 tablespoons fresh chives, chopped
  • 2 large eggs, beaten
  • Zest of 1 medium lemon
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano leaves
  • ¼ teaspoon cayenne pepper

Instructions

  1. In a small bowl, whisk together the aioli ingredients until combined. Cover and refrigerate until ready to serve.
  2. Preheat the air fryer to 375 degrees.
  3. Bring a large pot of water to a boil. Add the asparagus and cook 2-3 minutes or until fork tender. Use a slotted spoon to transfer the asparagus to a bowl filled with ice water. Once the ice has melted, use the slotted spoon to transfer the asparagus to a paper towel-lined plate. Pat dry.
  4. In a large mixing bowl, stir together the asparagus, flour or breadcrumbs, milk or Greek yogurt, parsley, chives, eggs, lemon zest, salt, black pepper, oregano and cayenne until thoroughly combined.
  5. Coat the air fryer basket with cooking spray. Working in batches, use a cookie scoop to drop dollops of the fritter batter into the air fryer basket 1-inch apart. Cook 8-12 minutes or until fritters are set. Repeat with the remaining batter.
  6. Serve asparagus fritters with lemon dill aioli.

Notes

Ingredient Tip: Using milk in the fritter batter will yield a crispier fritter. Using yogurt will result in a fritter with a shiny exterior.

Nutrition

  • Serving Size: 3 fritters
  • Calories: 204
  • Sugar: 3g
  • Sodium: 217mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 99mg

Keywords: appetizer, air fryer, summer, spring, vegetarian

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