Paleo Calamari -

Battered Fiddleheads and Asparagus

  • Author: Raj -


Use the remaining egg and batter from Paleo Calamari recipe.



  • remaining egg and batter from Paleo Calamari recipe above
  • 1 dozen fiddleheads (washed and dried)
  • 1 dozen spears asparagus (washed and dried)


  1. Dip fiddleheads & asparagus pieces into egg.
  2. Remove a few pieces at a time, shake off excess egg, and gently toss in batter mixture.
  3. Remove from bowl, shaking off excess batter, and gently drop into hot oil (careful not to splash and burn yourself).
  4. Remove from oil when golden brown using a slotted spoon and allow to drip on paper towel or newspapers.

  • Method: Deep fried
  • Cuisine: Greek
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