Well, we actually had Greek food for supper but we also made some of these, which were pretty yum. They were inspired by our friends in Fredericton, who had them a couple weeks ago. You know...Mollie, Wendy, Debbie and Julie...those friends.
Beer-Battered Fiddleheads
Fiddleheads
On my way home from Fredericton I stopped at a roadside produce market and got a couple pounds of fiddleheads.
Produce stand sign
Well, I paid for 2 lbs ($4.00/lb), but when I got the bag home, there were a lot of stems in with the fiddleheads (not attached) and by the time I picked those out, it weighed only 1 lb, 10 1/2 oz. Robbed!
1 2/3 lbs fiddleheads
To prepare, I cleaned them and snipped any brown ends, then blanched them for 2 1/2 minutes. Which is 1/2 a minute longer than Wendy Narvey advised.
Beer Batter Recipe
I didn't actually use beer, I used Perrier. Same thing. haha
Ingredients
1 cup pancake batter
Carbonated beverage to achieve desired batter consistency
2 tbsp Sriracha sauce
Directions
Mix. Stir fiddeheads in. Deep fry.
Fiddleheads in batter
Deep-fried fiddleheads
Cajun Mayo
I made this recipe up because I couldn't find "Cajun seasoning from Clubhouse" which is what my friend Wendy told me they used.
Cajun mayo
Ingredients
1/2 cup Compliments salad dressing
1 tsp smoked paprika
1 tsp garlic powder
1/4 tsp chipotle powder
Directions
Mix.
Voila! Beer-Battered Fiddleheads
Beer-battered fiddleheads & cajun mayo
Reviews/Comments
I thought these were good, but not as good as some other fried food. I prefer fried zucchini or mushrooms. Or potatoes, mmmm. But it was okay and my cajun mayo was really good.
Laura found the fiddleheads weren't soft enough for her. The had a little crunch, so if we make these again, I'll know to blanch them a little longer.
I rate them a 7 1/2.
Laura gave them a 7, preferring to have them boiled with butter.
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