Fiddlehead Fry Recipes
DEEP FRY THOSE FIDDLEHEAD FERNS
Found this on the net and am trying to get it posted before the season is over, so I haven't tried them yet lol
Provided by CoolMonday
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and clean all brown spots off ferns. Trim stems.
- Blanch by putting them in boiling water for 2 minutes then into ice water to stop the cooking.
- Mix flour, salt and baking powder in small bowl.
- Stir in oil and milk.
- Beat to a smooth, creamy consistancy but do not overbeat.
- Heat 1/2 cup oil in small skillet over high heat.
- Dip fiddleheads in batter, then inot hot fat.
- Turn over until golden brown on both sides.
- Drain on paper towels.
- Serve hot.
Nutrition Facts : Calories 424.1, Fat 33.2, SaturatedFat 5.4, Cholesterol 8.5, Sodium 266.6, Carbohydrate 27, Fiber 0.8, Sugar 0.1, Protein 5.2
SAUTEED FIDDLEHEADS
I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.
Provided by A Korean
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g
FIDDLEHEAD FRY
Make and share this Fiddlehead Fry recipe from Food.com.
Provided by dandelionleaf
Categories One Dish Meal
Time 30m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash fiddleheads and set to boil in water for 15 minutes. Fry 1 cm cubes of paneer cheese or extra firm tofu in olive oil in a large frying pan. Flip when one side is browned, then add sliced mushroom, shallot (cut into eighths vertically, not too small), salt and pepper. Once fiddleheads are soft, drain, and add to pan with other ingredients. Stir-fry for several minutes, then serve topped with lemon juice.
Nutrition Facts : Calories 39.7, Fat 3.5, SaturatedFat 0.5, Sodium 152.3, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 0.8
FIDDLEHEAD FERNS
Steps:
- Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.
SAUTEED FIDDLEHEAD FERNS
Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
- On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
- Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.
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