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LOCATION: Recipes >> Vegetables >> Fiddleheads 01

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Deep-Fry Fiddleheads

250 milliliters flour
2 milliliters salt
5 milliliters baking powder
15 milliliters oil
250 milliliters milk
fiddleheads, washed and blanched
125 milliliters oil

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.

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