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