Crisp and flavorful, these Panko crusted fiddleheads are unlike anything you've ever tried. With a little heat from some Chipotle pepper in the flour and some Sriracha sauce when their served, they are a must try. Get them while their fresh at your local Farmers' Market.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 15 minutes |
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Crisp and flavorful, these Panko crusted fiddleheads are unlike anything you've ever tried. With a little heat from some Chipotle pepper in the flour and some Sriracha sauce when their served, they are a must try. Get them while their fresh at your local Farmers' Market.
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Ingredients
- 1 lb fiddlheads
- 1/4 cup Grapeseed oil
- 1 tsp sea salt
- 2 whole eggs lightly beaten
- 1 cup white flour
- 2 cups Panko seasoned
- 1/2 tsp Chipotle pepper (or less if you don't like spicy!)
- 2 tbs Sriracha sauce for serving
Servings: people
Instructions
- Remove the brown part of the stems from the fiddleheads and give them a good soaking in water to remove any loose pieces.
- Bring a large pot to a boil and cook the fiddleheads for about ten minutes until they begin to soften. Remove from the water and soak in ice water.
- Prepare a station to bread the fiddleheads, laying out flour mixed with Chipotle pepper, egg mixture and Panko.
- Dip the fiddleheads first in flour, then in egg and then cover well in Panko. Complete until all are breaded.
- Heat Grapeseed oil in a non-stick skillet over medium heat. Cook the breaded fiddleheads in batches for a few minutes total, flipping once. Drain on paper towels and serve with Sriracha sauce and a lemon wedge.
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