How to Cook Crispy Fiddlehead Ferns Appetizer with Zesty Lemon
A delight snack or easy appetizer, this crisp fiddlehead fern appetizer bakes up in no time and tastes delicious! Citrus and black peppercorn mayonnaise dipping sauce adds a bit of zest to the dish. Try this quick 'feed a crowd" recipe for a seasonal delight featuring foraged edible ferns.
Equipment
- Food Processor
- Oil Mister
Ingredients
- 1 clove Garlic Roughly Chopped
- 2 tbsp Bread Crumbs
- 1 tbsp Parmesan Cheese Grated
- Olive Oil Extra Virgin, in mister or oil sprayer
- 1/2 Pound Fiddlehead Ferns
Lemon Dipping Sauce
- 1/2 cup Mayonnaise
- 1 tbsp Lemon Juice Freshly Squeezed
- 1/2 tsp Lemon Zest
- Ground Black Pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Boil fiddlehead ferns for 5-7 minutes, remove from heat and strain water.
- Line a large baking sheet with parchment paper or a silicon mat.
- Place fiddleheads in a single layer on lined baking sheet and put aside.
- Meanwhile, add parmesan, breadcrumbs and garlic to food processor. Pulse until fully mixed, and garlic is chopped down to roughly the same size as breadcrumbs.
- Sprinkle breadcrumb mixture evenly over each fiddlehead, piling the topping in a little mound on each fern.
- Spray evenly with olive oil, evenly coating the breadcrumb topping.
- Slide sheet into oven and bake for 15 minutes.
- While fiddleheads are baking, mix up dipping sauce by stirring mayonnaise, lemon zest and lemon just together, add black pepper if desired.
- Remove ferns from oven and serve alongside the lemon dipping sauce, enjoy!
Nutrition
Serving: 8people
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