1. Soak fiddleheads in cold water. Wash thoroughly. Blanch for 1 minute in a pot of boiling salted water. Remove, drain and put them into iced water to stop the cooking process. Blanch for another minute in the boiling water. Remove and stop them cooking once more in iced water. Drain well and set aside.
2. Place tempura batter in a bowl. Add water according to package directions. Set aside.
3. In another bowl, mix the panko, almond powder, pistachios and spices.
4. Place the blanched fiddleheads in the tempura batter. Shake well to remove excess.
5. Coat with the panko and almond mixture. Place on a baking sheet.
6. Deep fry at 175 °C (350 °F) for 3 to 5 minutes (or until golden brown). Drain.
7. Serve immediately with aioli and a lime wedge.

• An AIR FRYER can also be used for this recipe.
  Preheat to the temperature indicated in the appliance’s instructions.
  Place breaded fiddleheads into the air fryer. Spray with oil. Cook for 5 to 8 minutes (or as recommended), turning halfway through. Remove and serve.
• Cooking them in the oven takes longer, but the results are just as good.
  Preheat oven to 210 °C (425 °F).
  Line a baking sheet with parchment paper. Place the breaded fiddleheads and spray or brush with oil.
  Bake for 15 to 20 minutes (turning halfway through). Remove and serve.

Chef’s Secret

• Use cold, icy water or Perrier to make your tempura batter. This will make it super crispy when cooked.