Crispy Fiddlehead Fritters

Crispy Fiddlehead Fritters

Crispy Fiddlehead Fritters

Recipe by Mandi Tompkins
Photos by Ashley Herrin


For the Fritters:
2-3 cups fiddleheads
2 cups breadcrumbs (preferably whole wheat)
2 eggs
1⁄4 tsp chili powder
1⁄4 tsp paprika
Salt and pepper

For the Ranch Dipping Sauce:
1⁄2 cup buttermilk, shaken
2 tbsp sour cream
1 tbsp mayonnaise
1 tsp finely chopped fresh chives,
1 tsp tarragon
1 tsp parsley
1 clove garlic, grated
1⁄2 tsp Dijon mustard
1⁄4 tsp apple cider vinegar


For the Fritters:
Thoroughly rinse and dry the fiddleheads. Ensure that the brown, papery flakes have all been removed as they can leave a bitter taste. Set aside. Preheat the oven to 400 degrees. Prep your baking sheet by placing a cookie rack on top of the baking sheet. This will ensure even cooking. Mix the breadcrumbs, chili powder, paprika, salt and pepper in a medium mix- ing bowl. Beat two eggs in a small bowl. Dip each fiddlehead into the egg, coat evenly with the breadcrumb mixture and place onto the rack.Bake the fritters for 10 – 15 minutes or until golden brown.

For the Ranch Dip:
Combine all ingredients together in a small bowl. Whisk until the dipping sauce is slightly frothy. Dip your fritters and enjoy!