Saturday, May 18, 2013

Beer battered fried fiddleheads? Um, yes please...

(Did we mention that the fiddleheads are dipped in a garlicky aioli?)

One of our friends who spends as much spare time as possible experimenting in his in the kitchen (you have to love friends like this!) sent us this recipe for beer battered fiddleheads from Dave's Kitchen

Now, you may have already experimented with battering and frying foods (

But this chef (and his problem-solving girlfriend Karol) have a trick to make the batter work for the curly little fronds that are fiddleheads.

You'll need 
For the fiddleheads:
  • canola oil for frying
  • ½ lb fiddleheads
  • ¾ cup all purpose flour
  • 2 tsp baking powder
  • ¾ tsp salt
  • 6 oz beer, preferably a spring ale
  • 1 egg, lightly beaten
  • 2 to 4 tablespoons carbonated water
Specifics steps from Dave for the fiddleheads can be found here

For the aioli:
  • 3 cloves garlic, coarsely chopped
  • ½ tsp salt
  • 1 tablespoon finely chopped chives
  • 1 egg yolk
  • ¼ to 1/3 cup olive oil
  • 1 to 2 tsp fresh squeezed lemon juice
Specific directions for the aioli can be found here:

Now we are heading to the house of our friend-the-experimental-chef  to taste these beer-battered treats!  What are you cooking this weekend!?

We have fresh fiddleheads for sale! Order here!

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