Beer-Battered Fiddleheads with Orange-Basil Dipping Sauce

By / Photography By Brent Harrewyn | July 14, 2016


Beer-Battered Fiddleheads

From The Vermont Farm Table Cookbook by Tracey Medeiros (Countryman Press, May 2013)
For safety standards, many sources recommend boiling or steaming your fiddleheads before using. Serve these fiddleheads with the Orange-Basil Dipping Sauce.
Serves 4 to 6
8 cups canola oil
8 ounces fiddleheads, trimmed
¾ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon garlic powder
¾ teaspoon freshly ground black pepper
½ teaspoon salt
⅛ teaspoon dry mustard
¾ cup IPA beer, such as Fiddlehead
1 large egg, lightly beaten
2 tablespoons club soda
Heat the oil in a large, heavy-bottomed saucepan over medium-high heat to 350°. (The oil should measure about 3 inches deep.)
Wash the fiddleheads under cold running water and dry thoroughly with paper towels. In a medium bowl, stir together the flour, baking powder, garlic powder, pepper, salt and dry mustard. Add the beer, egg and club soda and stir until just combined.
Quickly dip each fiddlehead into the batter, soaking about 5 seconds. Drop small batches into the hot oil and fry until golden brown, turning occasionally to brown on all sides, 1 to 2 minutes. Using a slotted spoon, remove the fiddleheads and drain on paper towels. Serve immediately.

Orange-Basil Dipping Sauce

From The Vermont Farm Table Cookbook by Tracey Medeiros (Countryman Press, May 2013)
This versatile dipping sauce is bright and lively with strong citrus flavors and a nice (but not overpowering) zip from the sriracha hot chili sauce. It’s perfect with Beer-Battered Fiddleheads. For a spicier dipping sauce, increase the amount of hot chili sauce to suit your personal taste.
Makes 1 cup
1 cup mayonnaise
2 tablespoons plain yogurt
Finely grated zest and juice from 1 orange
2 tablespoons chopped fresh basil
½ teaspoon sriracha or other hot chili sauce
Kosher salt and freshly ground black pepper
In a medium bowl, whisk together the mayonnaise, yogurt, orange zest and juice, basil and hot sauce. Season with salt and pepper to taste.

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