Crispy Baked Fiddleheads with Spicy Lemon-Sumac Yogurt Dipping Sauce
serves 4 as appetizer, 2 as a snack
Sumac is a tangy, crimson coloured spice that’s added to many Middle Eastern dishes to give them a lemony kick. You can find it in some well-stocked grocery stores but otherwise, look in Middle Eastern markets for it.
1 1/2 cups whole wheat breadcrumbs
1/2 tbsp lemon zest
1/4 tsp paprika
pinch salt & fresh ground pepper
Scant 2 cups fiddleheads, rinsed 3x and trimmed
2 eggs, lightly beaten
Lemon-Sumac Yogurt Dipping Sauce
1 cup plain Greek yogurt
1/2 clove garlic, minced
juice from 1/2 lemon
zest from 1/2 lemon
1 tsp sumac
1/2 tsp cayenne pepper (less if too spicy)
For the bread crumbs:
Stir all ingredients together or pulse in food processor for a uniform consistency. Set aside.
Preheat oven to 400.
Have the beaten eggs in one bowl and a plate with the breadcrumbs nearby. Place the cleaned and dried fiddleheads into the egg mixture and then coat them in breadcrumbs. Place on a rack set above a cookie sheet (this ensures even cooking). Repeat until all fiddleheads are on the rack. Place in the oven and cook for 10-12 minutes or until golden brown and crisp. Let cool.
While the fiddleheads cook, whisk all the dipping sauce ingredients together. Taste and add more salt, lemon or cayenne if needed.
Serve the fiddleheads on a platter with the dip.