Deep fry Fiddleheads
Ingredients
- 250 milliliter flour
- 2 milliliter salt
- 5 milliliter baking powder
- 15 milliliter oil
- 250 milliliter milk
- fiddleheads, washed and blanched
- 125 milliliter oil
Instructions
In a small bowl mix flour, salt and baking powder; stir in 15 ml oil and milk. Beat with rotary beater to a smooth, creamy consistency; do not overbeat. Heat remaining oil in small skillet over high heat. Dip fiddleheads in batter coating, then in hot fat. Fry until golden brown, drain on paper towels. Serve hot.