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!