1 cup flour, 1 tsp salt, 1 tsp paprika, 1 bottle (12 oz) beer, 3 tbsp
minced onion, vegetable oil for deep frying, 2 lbs of fiddleheads, trimmed
and cleaned, black pepper, 1/2 cup fresh grated parmesan, 1 lemon cut in
wedges
Place flour, salt and paprika in food processor and process to combine.
With machine running, pour the beer through the feed tube in thin steady
stream to make smooth batter. Add onion and process just to combine.
Transfer batter to shallow bowl.
Pour 2" oil into deep skillet and heat to 360. Preheat oven to 275.
Dust fiddleheads with a little flour. Dip them into beer battter shaking
off any excess, carefully drop in hot oil. Fry fiddleheads in batches
being careful not to crowd them
When the underside is golden, turn with
slotted spoon and cook until golden brown, about 2 minutes per batch.
Remove with slotted spoon and drain on baking sheet lined with paper
towels. Keep warm in oven until all fiddleheads are fried.
Arrange on serving platter. Season with pepper and sprinkle with cheese.
Surround platter with lemon wedges.
Serves 6-8.

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