Good food doesn’t need to be complicated, and fiddleheads are a prime example. Whether you’ve sautéed them in olive oil with salt and pepper, tossed them with some scrambled eggs, or added them to a creamy soup, these glorious little green buds epitomize the value of simplicity. These fritters are one of our favourite ways to enjoy fiddleheads. They’re delicious dunked in a softly spiced golden yogurt that complements the fresh green bite of the fiddleheads hidden inside.
Ingredients
Fiddlehead Fritters
- Flour 1 cup
- Baking Powder 1 tsp
- Fine Sea Salt 1 tsp
- Black Pepper ½ tsp
- Paprika ½ tsp
- Onion diced, ½ cup
- Milk ½ cup
- Fiddleheads 1½ cups, trimmed, blanched
- Neutral Oil for frying
Golden Yogurt
- Greek Yogurt ¾ cup
- Lime Juice 1 Tbs
- Ground Turmeric 1 Tbs
- Ground Cumin 1 tsp
- Ground Coriander ½ tsp
- Fine Sea Salt ½ tsp
Cook It
- In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and paprika. Add the onion and toss until the onion is well coated with the flour mixture. Stirring constantly, slowly add the milk to form a thick batter. Gently fold in the fiddleheads until they are just coated in the batter.
- In a heavy-bottomed skillet or pot over medium-high heat, heat 2 inches of oil to 375°F, using a candy thermometer to monitor the temperature. Turn down the heat to medium when the oil reaches temperature, to prevent it from getting too hot. Using two spoons, gently place three to four fritters in the hot oil. Using tongs, nudge the fritters to ensure they have space to move, aren’t overcrowded, and aren’t sticking to the bottom of the pan. Allow to cook for between 60 and 90 seconds before flipping. They will be golden brown. Cook for 1 more minute or so, then transfer to a wire rack with parchment paper underneath it and allow any excess oil to drip off. Repeat with the remaining fritters
- In a small bowl, whisk together all of the yogurt ingredients until smooth.
- Serve the fritters on a platter with the yogurt on the side.
