Fiddlehead tempura with sriracha crème fraîche
Hot sauces
Japanese cuisine
With their playful coils, mild-asparagus taste, and fleeting season, it’s easy to see why fiddleheads are considered a delicacy—especially when one considers they are each a furled frond of a young ostrich fern hand-foraged from a forest floor. Coated in a light, crispy tempura batter and served with a spicy dipping sauce, this spring treat elevates snacking to a new level. <br /> <br />Reprinted from The Berkley Bowl Cookbook by Laura McLively, published by Parallax Press c 2018.
Share:
0
43
0
Comments