20 Min

• 6 oz Fiddleheads
• 4 cups Oil for frying
• 1 cup All Purpose Flour
• 2 Tbsp Cornstarch
• 1/4 cup Bread Crumbs
• 1 tsp Sea Salt
• 1-1 ½ cups Cold Seltzer Water
• Lemon Wedges, for serving

Bring small pot of water to boil. Clean fiddleheads, removing brown fuzz and trimming ends. Cook in boiled water 10 minutes.

Heat 4 cups frying oil to 350 degrees in deep pot. Whisk together 1 cup flour, 2 tablespoons cornstarch and a pinch sea salt. Slowly add 1-1 ½ cup cold seltzer and whisk until just smooth and combined. Spread bread crumbs on a plate. Dip cooked fiddleheads in batter and then roll in bread crumbs. Fry in batches, 20-30 seconds on each side, about 1 minute total, until lightly golden. Remove from oil and drain on paper towel. Sprinkle with fine sea salt and serve with lemon wedges.