Fried Fiddleheads with Lemon-Chive Dipping Sauce

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You might not immediately think of fiddleheads as finger food, but when we looked at these bite-size coiled ferns, we saw a frying opportunity we couldn't pass up.

A cookbook recipe exclusively for All-Access members from Vegetables Illustrated

SERVES 6 to 8

TIME 50 minutes (plus 30 minutes chilling time)

WHY THIS RECIPE WORKS

Our goal was clear: deep-fried fiddleheads with a coating that was both delicious and didn't completely obscure their signature shape. Beer batter was tasty, but the flavor was too strong and the batter completely cloaked the fiddleheads. T...

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