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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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