Fried Fiddleheads with Lemon-Chive Dipping Sauce

Name: Fried Fiddleheads with Lemon-Chive Dipping Sauce
Yield: Serves 6 to 8
Ingredients: ½ cup, mayonnaise; 2 tablespoons, minced fresh chives; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; 1 teaspoon, Worcestershire sauce; 1 teaspoon, Dijon mustard; ¼ teaspoon, garlic powder; 1 pound, fiddleheads, trimmed and cleaned; , Salt and pepper; ⅔ cup, buttermilk; 1 , large egg; ¾ cup, cornmeal; ½ cup, cornstarch; ¼ cup, all-purpose flour; ½ teaspoon, garlic powder; ¼ teaspoon, cayenne pepper; 3 quarts peanut or, vegetable oil for frying

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Side Dishes

Vegetables

Vegetarian

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.

A cookbook recipe exclusively for All-Access members from Vegetables Illustrated

SERVES6 to 8

TIME50 minutes (plus 30 minutes chilling time)

WHY THIS RECIPE WORKS

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...

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