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Almond Crusted Fiddleheads
Almond Crusted Fiddleheads
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. COOKING METHOD: Frontcountry Stove
Equipment
- 1 Frying Pan
Ingredients
- 40 fiddleheads
- ½ cup ground almonds
- ¼ cup cornstarch
- ¾ tsp baking powder
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp cumin
- ⅛ tsp garlic powder
- ⅛ tsp sugar
- ¼ cup dairy milk, or almond milk
- 5 tbsps tbsp water
- ¼ cup vegetable oil for frying; adjust as needed to coat pan
Instructions
- 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).
Notes
- You may need more than 1/4 cup of ground almonds to dip in; varies on size of fiddleheads
- I found inspiration for the batter from cdkitchen’s Deep Fry Batter
- Check out our post: Learning How to Forage - Where to Start
Nutrition
Serving: 1gCalories: 231kcalCarbohydrates: 11gProtein: 3.7gFat: 20gSaturated Fat: 1.5gCholesterol: 0mgSodium: 147mgFiber: 1.5gSugar: 0.5g
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.
