Fiddlehead Fritters with Golden Yogurt Excerpted from A Rising Tide by DL Acken and Emily Lycopolus. Copyright © 2021 DL Acken and Emily Lycopolus. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by a

good food doesn’t need to be complicated, and fiddleheads are a prime example. Whether you’ve sautéed them in olive oil with salt and pepper, tossed them with some scrambled eggs, or added them to a creamy soup, these glorious little green buds epitomize the value of simplicity. These fritters are one of our favourite ways to enjoy fiddleheads. They’re delicious dunked in a softly spiced golden yogurt that complements the fresh green bite of the fiddleheads hidden inside. Fiddlehead Fritters

Flour 1 cup

Baking Powder 1 tsp

Fine Sea Salt 1 tsp

Black Pepper 1/2 tsp

Paprika 1/2 tsp

Onion diced, 1/2 cup

Milk 1/2 cup

Fiddleheads 1 1/2 cups, trimmed, blanched

Neutral Oil for frying

1 IN a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and paprika. Add the onion and toss until the onion is well coated with the flour mixture. Stirring constantly, slowly add the milk to form a thick batter. Gently fold in the fiddleheads until they are just coated in the batter.

2 IN a heavy-bottomed skillet or pot over medium-high heat, heat 2 inches of oil to 375°F, using a candy thermometer to monitor the temperature. Turn down the heat to medium when the oil reaches temperature, to prevent it from getting too hot. Using two spoons, gently place three to four fritters in the hot oil. Using tongs, nudge the fritters to ensure they have space to move, aren't overcrowded, and aren't sticking to the bottom of the pan. Allow to cook for between 60 and 90 seconds before flipping. They will be golden brown. Cook for 1 more minute or so, then transfer to a wire rack with parchment paper underneath it and allow any excess oil to drip off. Repeat with the remaining fritters.

3 SERVE the fritters on a platter with the yogurt on the side.

Golden Yogurt

Greek Yogurt ¾ cup

Lime Juice 1 Tbs

Ground Turmeric 1 Tbs

Ground Cumin

1 tsp

Ground Coriander

1/2 tsp

Fine Sea Salt

1/2 tsp

4 IN a small bowl, whisk together all of the yogurt ingredients until smooth.