Almond Crusted Fiddleheads

Recipe score:

In the springtime, fiddleheads can be found in the wild all across Canada (grocery stores also carry them in the spring!) They are the new growth of Ostrich Ferns and typically grow close to water ways.  These spinach tasting like greens are loaded with vitamin A, vitamin C, potassium, and antioxidants. The almonds in this recipe add a touch of protein and healthy fats to keep you energized. 

Prep Time: 10 mins

Cooking Method: campstove, grill

Baking Time: 15 mins

Yield: 4


  • 40 fiddleheads
  • 1/4 cup cornstarch
  • ~1/2 cup ground almonds
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • Pinch of sugar
  • 1/4 cup milk (preferred) or almond milk
  • 1/4 cup + 1 tbsp water
  • 1/8 tsp cumin
  • Couple pinches of garlic powder
  • Couple pinches of pepper 
  • ~4 tbsps vegetable oil; enough to thickly cover the pan  


  1. Cut stems off fiddleheads to base of coil. Boil or steam for 8 minutes (this is important as raw fiddleheads are slightly toxic). Set aside to cool. 
  2. In a bowl, combine cornstarch, 1/4 cup ground almonds (not all the almonds!), baking powder, salt, sugar, cumin, garlic powder and pepper. 
  3. In a separate container, combine milk and water. Set aside. 
  4. In a pan, heat oil over medium heat for atleast 5 minutes. 
  5. While oil is heating, slowly add water mixture to dry mix. Stir until a smooth batter forms (no lumps).
  6. In a separate container, pour remaining 1/4 cup of ground almonds. Dip fiddleheads in batter and then into the ground almonds. 
  7. Immediately place in pan and fry until golden brown (1-2 minutes). Flip and repeat on the other side (another 1-2 minutes). 

Voilà! Your fiddleheads are ready to go!


*Nutrition information is estimated using an online nutrition calculator. Actual nutrition facts may vary.

Per Serving (10 fiddleheads):

Cals: 231kcal Protein: 3.7g Carbs: 11g  Fat: 20g Fibre: 1.5g 

Sugar: 0.5g Sodium: 147mg Saturated Fat: 1.5g  Cholesterol: 0mg 

Share this post:

Did you try this recipe?

Click to rate this recipe:
[ 5 from 1 reviews]

We’d love to hear from you. Leave a comment below. 

Leave a comment:

Notify of

Inline Feedbacks
View all comments

The Foodie Behind the Screen

Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.

Top Related Posts: