Deep fry Fiddleheads
Ingredients
- 250 milliliters flour
- 2 milliliters salt
- 5 milliliters baking powder
- 15 milliliters oil
- 250 milliliters milk
- fiddleheads, washed and blanched
- 125 milliliters oil
Instructions
In a small bowl mix flour, salt and baking powder; stir in 15 ml oil and milk. Beat with rotary beater to a smooth, creamy consistency; do not overbeat. Heat remaining oil in small skillet over high heat. Dip fiddleheads in batter coating, then in hot fat. Fry until golden brown, drain on paper towels. Serve hot.
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