Fiddlehead Tempura & Ramp Aioli

Fiddlehead Tempura

Ingredients:

1 C. Flour

1/4 C. Corn Starch

1/2 t. Baking Powder

1 1/2 – 2 C. Soda Water

1 lb.  Fiddleheads

Directions:

Mix the flour, cornstarch, and baking soda stir in soda water.  Dip fiddleheads into the batter and fry at 325° for approximately 1-2 minutes until crispy, drain on a paper towel.  Serve with ramp aioli.

Ramp Aioli

Ingredients:

4 oz. Ramps

3 C. Mayonaise

Directions:

Sauté in oil, lightly salt, and puree.

Whisk together and serve!

-Enjoy

Teresa Stearns