Butterfly in batter
2 servings
20 minutes
Fried fern is a rare and refined dish of Russian cuisine that surprises with its uniqueness and rich flavor. Traditionally, fern has been used in the gastronomy of certain regions where its cooking secrets were known. Boiled ostrich fern loses its natural bitterness and acquires a tender texture, while the batter made from eggs and flour adds crispness and richness. The golden crust, light spiciness of pepper, and softness of the interior make this dish a true find for gourmets. It is usually served with vegetables or sour cream sauce, which further reveals its complex yet harmonious taste. Perfect for those seeking new culinary experiences and wanting to explore lesser-known culinary traditions.
1
The fern itself is poisonous, so do not consume it raw. First, boil the fern for 7 minutes on high heat. The main thing is not to overcook it, or it will become very soft.
- Bracken fern (fiddleheads): 1 bunch
2
Mix flour, eggs, water, salt, and pepper in a separate bowl. Mix well.
- Wheat flour: 150 g
- Chicken egg: 2 pieces
- Water: 80 ml
- Salt: to taste
- Ground black pepper: to taste
3
Heat the oil in the pan.
- Vegetable oil: 6 tablespoons
4
Dip the rachis (fern twig) in batter and place it in the pan for frying. Fry on both sides.
- Bracken fern (fiddleheads): 1 bunch