Friday, August 10, 2007

Fiddlehead Fritters Recipe

Fiddlehead Fritters
  • 1 cup flourOil (for deep frying)
  • ½ lb fiddleheads
  • 1 cup beer or water1 tablespoon vegetable oil
  • 2 egg whites
  • garnish w/lemon wedges
Clean and boil fiddleheads for 10 minutes, rinse under cold water and set aside. Stir together salt, beer and oil until blended. Let stand at room temperature for at least one hour. Just before cooking beat egg whites until stiff peaks form. Fold gently into batter. In saucepan, wok or deep fryer, pour oil to dept of 2 inches. Heat oil to 375 degrees. Coat fiddleheads lightly with flour, then dip into batter. Carefully lower into hot oil and fry for 1 – 2 minutes until golden brown.

(Ruma Fruit & Gift Basket World is a division of Ruma Fruit & Produce Co, Inc.)

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