These Hanukkah cookies are simple to prepare ahead of time, allowing the kids to have fun customizing them for each night of the holiday.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 3 cups fresh fiddlehead ferns, ends trimmed
- 3 tablespoons unfiltered extra-virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes. Drain.
- Heat olive oil in a large skillet over medium-high heat. Stir in prepared fiddlehead ferns, garlic, salt, and pepper. Cook and stir until ferns are lightly browned and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Reviews
I blanched them for less long and sautéed them a little longer at they were phenomenal. Definitely agree with other comments that mentioned you should add the minced garlic a little later than the fiddleheads.
Good basic recipe. Always a good idea to try something new plain, and then elaborate on future attempts. Thanks for clearly stating to cook the fiddleheads in boiling salted water for 10 minutes and then drain , rinse, and saute. Official VisitMaine website gives reason why boiling in salted water is necessary to prevent food borne illness. Check it out here – I have lived in New Hampshire for 70+ years and can remember collecting them with my grandmother when I was a child. https://visitmaine.com/quarterly/food-drink/fiddleheads-maines-delicacy
This was fantastic. I took the reviewers’ suggestion & substituted balsamic vinegar for the lemon juice. My husband, who used to say that he didn’t really like fiddleheads, ate a huge helping & loved them.
Delicious and easy.
It tasted very nice, it was nice as a treat but I wouldn’t want it all the time. I knew to cut off the ends but that’s all I knew and this recipe doesn’t give the prep directions.
So tasty! I love a recipe that enhances the fiddleheads’ flavor.
Recipe is good albeit very basic.
The recipe is great. One review said I don’t boil them first. That’s fine as long as you keep them in the frying pan for a long, long time. Raw fiddleheads are poison.
Great flavor, great texture. Would definitely make again
I just made this recipe last week while visiting in CT, searching for fiddleheads now that I’m home in SC! This recipe turned out wonderfully! I followed as written and definitely recommend boiling for the least time so they’ll hold up to the sautee step and not get mushy. Thank you!!!!
Delicious!! Made exactly as recipe stated
Only time we can get fiddleheads in Maine is in Spring (very short time). My first attempt to cook them at home – Came out yummy. Thanks.
This is an excellent recipe that I use frequently in fiddlehead season! I’d recommend using butter and oil though, that’s what my family liked best. A quick safety tip though… do NOT skip boiling your fiddlies unless you plan on getting violently ill, especially if you pick them yourself. Speaking of which, make sure you don’t pick any once they’ve opened up at all, because mature fiddlies aren’t safe to eat either. Stay safe, y’all.
The addition of lemon juice overtook all other flavours . Was first time cooking fiddleheads
Great recipe! I live in Maine and get fiddleheads every spring, I added Apple cider vinegar as well and was amazing. Vinegar really goes well with these.
Delicious but like other people I would like to emphasize the importance of rinsing the fiddleheads first. My mother also taught me to exchange the water halfway through boiling. I boiled it for about 12 minutes and then sauteed for 5.
Very good, but very basic. A little more detail would have been nice, but overall the fiddleheads were good. NOTE TO ALL PEOPLE WHO ARE MAKING THIS: ALWAYS wash the fiddlehead so thouroughly, even if they come from a store, to make sure there is no pollen left behind on the ferns.
no changes. yes I will make It again. have made It several times. very yummy!!!
I had never made fiddleheads before and found some fresh at the market and used this recipe. I followed the exact directions and it came out perfect. Perfect way to serve them. 5 stars!
Cooking fiddleheads twice turned them to mush.
Tried it, excellent. I substituted the lemon for balsamic vinegar.