The season’s first fiddlehead ferns have finally arrived! These are available for a short period of time in early spring and are super unique and fun to cook with!
Fiddlehead ferns should be washed and cooked thoroughly before consumption. Raw fiddleheads can potentially upset your stomach if not properly prepared and cooked. Please wash the fiddlehead ferns carefully to remove any dirt, and cook them for 10 minutes before serving. Cooked fiddleheads taste great added to a fresh garden salad or served with melted butter or vinegar.
For the dredge:
- 1/2 cup cornstarch
- 1/2 cup flour
- 1 tablespoon Salt
For the batter:
- ⅓ cup cornstarch
- ⅓ cup rice flour
- ⅓ cup all-purpose white flour
- 1 tablespoon Korean chili powder
- 1 tablespoon Kosher salt
- 1 tablespoon onion powder
- 355 ml beer
- 250 ml ice cold tap water no ice cubes
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
For the Mayo:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 bunch of charred ramps, minced
- 2 tablespoons chopped dill
- 1 minced shallot
- 3 tablespoons lemon juice
- Salt to taste
- Dredge fiddleheads in first three ingredients (cornstarch, flour salt) and shake off excess mixture.
- For batter, whisk together the next five ingredients (cornstarch, rice flour, flour, chili powder, kosher salt).
- Add in beer and water and whisk to incorporate.
- Add sesame oil and soy sauce and mix.
- Strain through fine mesh strainer
- Dip each fiddlehead fern into the batter and fry at 365F until golden. Serve immediately.
- To make mayo combine mayonnaise, sour cream, dill, ramps, and lemon juice.