Best Deep Fry Those Fiddlehead Ferns Recipes

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DEEP FRY THOSE FIDDLEHEAD FERNS



Deep Fry Those Fiddlehead Ferns image

Found this on the net and am trying to get it posted before the season is over, so I haven't tried them yet lol

Provided by CoolMonday

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups fiddleheads, ferns (washed, cleaned, blanched)
1 cup all-purpose flour
1/4 teaspoon salt (or to taste)
1 teaspoon baking powder
3 teaspoons vegetable oil
1 cup milk
1/2 cup vegetable oil

Steps:

  • Wash and clean all brown spots off ferns. Trim stems.
  • Blanch by putting them in boiling water for 2 minutes then into ice water to stop the cooking.
  • Mix flour, salt and baking powder in small bowl.
  • Stir in oil and milk.
  • Beat to a smooth, creamy consistancy but do not overbeat.
  • Heat 1/2 cup oil in small skillet over high heat.
  • Dip fiddleheads in batter, then inot hot fat.
  • Turn over until golden brown on both sides.
  • Drain on paper towels.
  • Serve hot.

Nutrition Facts : Calories 424.1, Fat 33.2, SaturatedFat 5.4, Cholesterol 8.5, Sodium 266.6, Carbohydrate 27, Fiber 0.8, Sugar 0.1, Protein 5.2

FIDDLEHEAD FERNS



Fiddlehead Ferns image

These are not my favorite vegetable but when I see them fresh I can't resist buying some. I like garlic with them and added onions. The Pine nuts are optional. You may like to sprinkle on some Parmesan cheese . Clean them well before using in cold water. I like my veggies still crisp so I suggest 5 minutes steaming but if you like your veggies soft the steam for 12 minutes. Fiddleheads are very healthy loaded with Iron.

Provided by Bergy

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 cups fiddlehead ferns, cleaned
spray Pam cooking spray or 1 tablespoon oil
2 garlic cloves, smashed
3/4 cup onion, chopped
4 tablespoons pine nuts (optional)
2 tablespoons fresh lemon juice

Steps:

  • Clean your Fiddleheads in cold water.
  • Steam over boiling water for 5 minutes, remove and dash under cold water.
  • Spray a skillet with Pam or pour in 1 tbsp oil.
  • Heat pan over medium heat and saute the onions until translucent.
  • Add the garlic, continue cooking for 2 minutes.
  • Add pine nuts and Fiddleheads.
  • Saute until Fiddleheads are heated through (approx 5 minutes).
  • squeeze the lemon juice over the Fiddleheads and serve.

Nutrition Facts : Calories 33.4, Fat 0.1, Sodium 2.5, Carbohydrate 8.3, Fiber 1, Sugar 3, Protein 0.8

FIDDLEHEAD FERNS



Fiddlehead Ferns image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound fiddlehead ferns
3 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon parsley, chopped (optional)
Salt and freshly ground pepper

Steps:

  • Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

FIDDLEHEAD FERNS WITH ESCARGOT BUTTER



Fiddlehead Ferns With Escargot Butter image

This is a great way to prepare those delightful fiddlehead ferns that are picked in the spring. If you prefer your fiddleheads softer, boil them for a longer time. The time listed in the recipe leaves the fiddleheads crunchy. Very yummy!!!

Provided by BirdyBaker

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fiddlehead, ferns
salt
3 tablespoons unsalted butter, at room Temperature
1 garlic clove, minced
1 tablespoon shallot, minced
3 tablespoons parsley, minced
3 drops fresh lemon juice
salt (to taste)
pepper (to taste)
cayenne pepper (to taste)

Steps:

  • Wash fiddleheads and remove skins; trim off the ends.
  • If using fresh fiddleheads, cook in 4 quart rapidly.
  • boiling, salted water for 20 seconds. Refresh under.
  • cold water and drain.
  • To prepare escargot butter, cream butter and gradually.
  • whisk in remaining ingredients. (Recipe can be.
  • prepared ahead to this stage.) Just before serving,.
  • melt escargot butter in a large frying pan over high.
  • heat. Add ferns, either cooked or canned (drained, if.
  • canned) and saute for 1 to 2 minutes, or until.
  • thoroughly heated.

SAUTE THOSE FIDDLEHEAD FERNS



Saute Those Fiddlehead Ferns image

Fiddlehead Fern is picked in the spring when they just pop out of the ground and are still curled looking like the head of a violin. They grow in the northeastern part of the USA and in eastern Canada. Being in Nevada I never expected to see these luscious delicacies again but you can see I was wrong. Trader Joe's had them and I grabbed a package very quickly. The recipe is one I just put together with what I had available. Didn't want to take the time to go to the store for anything else. You can buy sundried tomatoes packed in oil... yum.

Provided by CoolMonday

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup fiddlehead, ferns
1/2 teaspoon salt
2 cups water
2 tablespoons oil, from the sun-dried tomatoes
1/4 cup chopped onion
1/2 cup sliced mushrooms
1/2 teaspoon minced garlic
3 tablespoons chopped sun-dried tomatoes

Steps:

  • Wash fiddleheads, cut off ends, remove any brown spots.
  • Boil in salted water for 10 minutes.
  • Saute onions in oil for 3 minutes.
  • Add mushrooms, garlic and ferns.
  • Saute for 5 minutes.
  • Stir in Sundried tomatoes.
  • Add salt and pepper to taste.
  • Turn heat to low.
  • Cover and cook for 5 minutes.

Nutrition Facts : Calories 73, Fat 6.9, SaturatedFat 0.9, Sodium 347.1, Carbohydrate 2.7, Fiber 0.6, Sugar 1.5, Protein 0.8

SAUTEED FIDDLEHEAD FERNS (BASIC RECIPE)



Sauteed Fiddlehead Ferns (Basic Recipe) image

Fiddleheads are popular in Canada. Found this recipe on www.foodbycountry.com and posted for ZWT4. Feel free to add garlic, onion, scallions, or shallots to this recipe.

Provided by januarybride

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

1 bunch fiddlehead
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

Steps:

  • Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well.
  • Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit.
  • Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit.
  • Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted.
  • Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.

Nutrition Facts : Calories 27.6, Fat 3.1, SaturatedFat 1.1, Cholesterol 3.8, Sodium 10.3

SAUTEED FIDDLEHEADS



Sauteed Fiddleheads image

I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.

Provided by A Korean

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g

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