Fried Fiddleheads Batter
• 1/2 cup flour
• 1/3 cup corn starch
• 1/2 - 2/3 cup cold water
• 1 tsp. soy sauce
• 1 tsp. baking powder
• Fill fry pan halfway with a neutral oil - canola or vegetable oil. Heat to 350 degrees.
• Combine flour and corn starch.
• Stir in water until the batter is the consistency of heavy cream.
• Add 1 TBL of hot oil and 1 tsp of baking powder to batter.
• Coat the fiddles in the batter and fry - turning them over to cook evenly - until golden brown.
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Lemon Parmesan Fiddleheads
• 4 cups fiddleheads (washed, trimmed, and cooked)
• 2 TBL butter
• 1 TBL garlic
• 1 TBL lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 TBL shredded fine parmesan cheese
• Cook fiddleheads in a generous amount of boiling water for 15 minutes, or steam for 10 minutes.
• Drain and put aside.
• Heat a large skillet over medium heat. Melt the butter, and add the garlic. Saute for 30 seconds to one minute. Remove from heat and add salt and pepper.
• Toss the fiddleheads with the butter. Add the lemon juice. sprinkle with parmesan. Serve. Delicious warm or at room temperature.
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Tamari and Sesame Fiddleheads
• 4 cups fiddleheads (washed, trimmed, and cooked)
• 2 TBL sesame oil
• 1 tsp. grated fresh ginger
• 1 tsp. tamari or soy sauce
• 1 TBL sesame seeds
• Cook fiddleheads in a generous amount of boiling water for 15 minutes, or steam for 10 minutes.
• Drain and put aside.
• Heat a large skillet over medium heat. Add the sesame oil. Add the ginger and cook for 30 seconds to 1 minute. Add the fiddleheads and stir. Add the tamari, then put fiddleheads on a platter and sprinkle with sesame seeds. Serve. Delicious warm or at room temperature.
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28 сен 2024
