Crispy fiddleheads
This recipe will make you fall in love with fiddleheads once more and make non-believers come over to the light side. The mix of nut and Panko coating makes these oven-baked bites a healthy recipe that'll please the whole family. Make them extra crispy, add a little lemon zest on top and you just made the perfect snack for your locally brewed beer for a happy hour on your patio.
- Marie Des Neiges Magnan
Ingrédients
- 2 cups fiddleheads
- ¾ cup walnuts
- ¾ cup Panko breadcrumbs
- ¼ cup shredded parmesan
- ¼ tsp paprika
- 1 lemon
- 2 eggs
- 1 cup plain yogurt
- ½ clove garlic minced
- ¼ tsp ground chili peppers
- Salt and pepper
Instructions
Important
Never eat the fiddleheads raw as this may cause food poisoning. Prior to any recipe, please wash them thoroughly in cold water and remove all of the brown husk left. Then boil your fiddleheads for 15 minutes or steam for 10 to 12 minutes. Discard the water and then use boiled or steamed fiddleheads for your recipes. Enjoy!
For more info go here.
- Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
- Clean the fiddleheads thoroughly and trim the stems and the brownish parts.
- Mix the nuts, breadcrumbs, parmesan, paprika, half of lemon zest, salt and pepper together.
- In another bowl, beat the eggs.
- Then, dip the fiddleheads lightly into the egg mixture and then coat them in breadcrumbs (be generous). Place them on the baking sheet leaving enough space so they don't touch.
- Bake it for about 10 to 12 minutes, or until they're golden and crispy.
- In the meantime, prepare the dipping sauce. In a small bowl, mix yogurt, garlic, the other half of lemon zest, lemon juice, chili powder, salt and pepper.
- Serve while hot on a platter with the dip. Enjoy!
