Fiddlehead Tempura & Ramp Aioli
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 |