Panko Crusted Fiddleheads
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
4people 20minutes
Cook Time
15minutes
Servings Prep Time
4people 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Remove the brown part of the stems from the fiddleheads and give them a good soaking in water to remove any loose pieces.
  2. 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.
  3. Prepare a station to bread the fiddleheads, laying out flour mixed with Chipotle pepper, egg mixture and Panko.
  4. Dip the fiddleheads first in flour, then in egg and then cover well in Panko. Complete until all are breaded.
  5. 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.