Deep-Fried Dandelions
These crispy battered and fried dandelion flowers taste amazing! They make a great appetizer or you can sprinkle some on a green salad for added crunch factor. These edible flowers are nutritional powerhouses, bursting with vitamin C.
These crispy battered and fried dandelion flowers taste amazing! They make a great appetizer or you can sprinkle some on a green salad for added crunch factor. These edible flowers are nutritional powerhouses, bursting with vitamin C.
Ingredients
🌼 30 dandelion flowers
🌼 1 cup all-purpose flour
🌼 1 teaspoon curry powder
🌼 ½ teaspoon salt
🌼 1 large egg
🌼 ½ cup lager-style beer, or more if needed
🌼 2 cups canola oil for frying
Directions
Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Set aside.
Mix together flour, curry powder, and salt in a small bowl or measuring cup. Beat egg in a large bowl; stir in flour mixture until smooth. Pour in beer; mix until batter is similar to runny pancake batter. Add more beer if batter is too thick.
Heat oil in a small saucepan to 375 degrees F (190 degrees C). If you don't have a thermometer, heat oil until it begins to shimmer.
Working in batches, dip dandelion flowers into batter, then gently drop in hot oil and fry until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or a wire rack; serve warm.
Tips
This recipe makes enough batter for more dandelions and works well for onion rings.
Editor's Note:
Nutrition data for this recipe includes the full amount of batter ingredients. The actual amount of batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
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