You might not immediately think of fiddleheads as finger food, but when we looked at these bite-size coiled ferns, we saw a frying opportunity we couldn't pass up.
Our goal was clear: deep-fried fiddleheads with a coating that was both delicious and didn't completely obscure their signature shape. Beer batter was tasty, but the flavor was too strong and the batter completely cloaked the fiddleheads. T...