Fiddleheads are young, edible, fern shoots that are gathered when they are still curled. These greens are nutritious – high in vitamin A, vitamin C & iron; a good source of potassium; low in calories, fat & cholesterol.
Described often as a cross between asparagus and broccoli, its flavor is unique.
Ruma's delivers nationwide from our facility just outside of Boston, MA; we also broker to restaurants and chefs.
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.