How do you transform a common spring vegetable into something truly special? Turn it into “fries.”
Why This Recipe Works
These snappy spears are a favorite at some restaurants; we wanted to make them favorites at the home dinner table, too. For the crispiest coating, we relied on the tried-and-true bound breading technique but found that the coating wasn't adhering as steadfastly as we wanted. To get around this, we rinsed the spears under cold running water before dipping them in the flour. The residual moisture was just enough to help the flour (and the coating) stick. We used fresh bread to amplify the sweetness of the crumbs. A bright yet creamy sauce made with sour cream, lemon juice, and mustard was the perfect accompaniment.
© 2018 America's Test Kitchen. All rights reserved.