From The Vermont Farm Table Cookbook by Tracey Medeiros (Countryman Press, May 2013)
For safety standards, many sources recommend boiling or steaming your fiddleheads before using. Serve these fiddleheads with the Orange-Basil Dipping Sauce.
Ingredients
- 8 cups canola oil
- 8 ounces fiddleheads, trimmed
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon salt
- ⅛ teaspoon dry mustard
- ¾ cup IPA beer, such as Fiddlehead
- 1 large egg, lightly beaten
- 2 tablespoons club soda
Instructions
Heat the oil in a large, heavy-bottomed saucepan over medium high heat to 350 degrees. (The oil should measure about 3 inches deep.)
Wash the fiddleheads under cold running water and dry thoroughly with paper towels. In a medium bowl, stir together the flour, baking powder, garlic powder, pepper, salt and dry mustard.
Add the beer, egg and club soda and stir until just combined.
Quickly dip each fiddlehead into the batter, soaking about 5 seconds. Drop small batches into the hot oil and fry until golden
brown, turning occasionally to brown on all sides, 1 to 2 minutes
Using a slotted spoon, remove the fiddleheads and drain on paper towels. Serve immediately.
