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–+ servings

Almond Crusted Fiddleheads

5 from 1 vote
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
Course Side Dish, Snack
Servings 4
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes

Notable 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

Nutrition

Serving: 1gCalories: 231kcalCarbohydrates: 11gProtein: 3.7gFat: 20gSaturated Fat: 1.5gCholesterol: 0mgSodium: 147mgFiber: 1.5gSugar: 0.5g
Keywords: beginner foraging, fiddleheads

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