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 dandelions flowers
- 1 cup all-purpose flour
- 1 teaspoon curry powder
- 0.5 teaspoons salt
- 1 large egg
- 0.5 cups lager-style beer , or more if needed
- 2 cups canola oil for frying
Instructions
-
1
Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Set aside.
-
2
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.
-
3
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.
-
4
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.
Nutrition Facts
Per serving
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