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Kitchen Notebook

May 22, 2017

Fried Fiddleheads

30 Mins

Serves 2

Ingredients

  • 6 oz Fiddleheads
  • 4 cups Oil for frying
  • 1 cup All Purpose Flour
  • 2 Tbsp. Cornstarch
  • 1/4 cup Bread Crumbs
  • 1 tsp. Salt
  • 1 to 1 ½ cups Cold Seltzer Water
  • Lemon Wedges, for serving

Bring a small pot of water to a boil. Clean fiddleheads, removing brown fuzz and trimming the ends. Then cook in boiled water for about 10 minutes.

Heat 4 cups frying oil to 350 degrees in a deep pot. Whisk together 1 cup flour, 2 Tbsp. cornstarch and a pinch salt. Slowly add 1-1 ½ cup cold seltzer and whisk just until smooth and combined. Spread the bread crumbs out on a plate. Dip the cooked fiddleheads in the batter and then roll in the bread crumbs. Fry them in batches, for about 20-30 seconds on each side, about 1 minute total, until lightly golden. Remove from oil and let them drain on paper towel. Sprinkle with fine salt and serve with lemon wedges.

30 Mins fiddleheads fried Memorial Day Veg vegan vegetarian

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30 Mins fiddleheads fried Memorial Day Veg vegan vegetarian


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