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Fried fiddleheads

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Fried fiddleheads
Chef Sevie Cartularo
Buono Appetito

Chef Sevie Cartularo from Buono Appetito in Shelburne shares his recipe for fried fiddleheads.

Fried fiddleheads


  • 1 lb. fiddleheads trimmed and cleaned
  • 2.5 Tbs capers
  • 5 garlic cloves thinly sliced
  • 1/2 c parsley
  • 2 Tbs fresh squeezed lemon juice
  • Salt to taste

For a Deep Fried Version:

Use a strainer to cook sliced garlic at 325 strain oil and place on dry paper fowl

Use strainer to cook capers at 325

Use strainer to cook parsley at 325

Turn fryer up to 425 and cook fiddleheads until crispy but not took cooked otherwise they will turn mushy

In large bowl toss all ingredients together and slowly adding salt and lemon juice to desired taste.

For Pan Fried Version:

Get 3 Tbs of cooking oil over medium heat in a sautee pan.

Add thinly sliced garlic, capers, fiddleheads and salt.

Cook until garlic starts to brown add in parsley.

Strain out oil and deglaze pan with lemon juice.

For Baked Version:

Pre-heat oven to 425

Toss Fiddleheads in a light oil and place on baking sheet

Cook for 15 minutes

While they are starting to roast in sautee pan crisp up your capers with a little olive oil

Strain all oil out and place on paper towel so the capers aren't soggy

After 15 minutes add thinly sliced garlic and your capers to fiddle heads cook for about 4 more minutes

Once everything starts to crisp up add your parsley and cook for about 2 more minutes

Toss everything together with salt and lemon juice.

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