What are those strange looking tightly curled up things? The ones that look like “rolled up asparagus” to a ten year old. Fiddle de di
ddle, they are Fiddleheads, a strange and wondrous vegetable that look and taste like no other. And they are in season, farm fresh, here in the Garden State (New Jersey if you weren’t sure).
Fiddleheads are actually the top of a fern. (See that picture on the left.) They only appear in the early spring and disappear quicker than most farmers’ market finds. So get them now if you’re curious and the fresher the better while they last. You cannot eat them raw and they must be softened first. Give them a boil and then cook as you like. I honestly don’t know how to describe their taste since they truly are unlike anything else. Other people say they taste like asparagus, okra, broccoli and spinach but I really can’t put my finger on it.
What better to do than give them some breading, a spike of heat and a crisping in a frying pan? But first you must soften those finicky fiddleheads with a ten minute boil. My boys were curious and then skeptical at first taste but after the initial strange food alert, they devoured a plate of these Panko Crusted Chili Fiddleheads with some Sriracha Sauce.
It’s worth trying them — even if it’s just once — so that you know what these outer space looking vegetables taste like.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 15 minutes |
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Crisp and flavorful, these Panko crusted fiddleheads are unlike anything you've ever tried. With a little heat from some Chipotle pepper in the flour and some Sriracha sauce when their served, they are a must try. Get them while their fresh at your local Farmers' Market.
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- 1 lb fiddlheads
- 1/4 cup Grapeseed oil
- 1 tsp sea salt
- 2 whole eggs lightly beaten
- 1 cup white flour
- 2 cups Panko seasoned
- 1/2 tsp Chipotle pepper (or less if you don't like spicy!)
- 2 tbs Sriracha sauce for serving
- Remove the brown part of the stems from the fiddleheads and give them a good soaking in water to remove any loose pieces.
- Bring a large pot to a boil and cook the fiddleheads for about ten minutes until they begin to soften. Remove from the water and soak in ice water.
- Prepare a station to bread the fiddleheads, laying out flour mixed with Chipotle pepper, egg mixture and Panko.
- Dip the fiddleheads first in flour, then in egg and then cover well in Panko. Complete until all are breaded.
- Heat Grapeseed oil in a non-stick skillet over medium heat. Cook the breaded fiddleheads in batches for a few minutes total, flipping once. Drain on paper towels and serve with Sriracha sauce and a lemon wedge.