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Deep-Fried Dandelions
Deep-Fried Dandelions
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Crispy fried dandelions in tempura-style batter - perfect as an appetizer or salad topping.
Ingredients:
  • 30 dandelion flowers
  • 1 cup all-purpose flour
  • 1 teaspoon curry powder
  • 0.5 teaspoon salt
  • 1 large egg
  • 0.5 cup lager-style beer, or more if needed
  • 2 cups canola oil for frying
Instructions:
  • Rinse dandelions under cool running water, pat dry with paper towels, and eliminate the green tendrils behind each flower. Set aside.
  • Combine flour, curry powder, and salt in a small bowl or measuring cup. In a separate large bowl, beat the egg and then mix in the flour mixture until smooth. Gradually pour in the beer and stir until the batter resembles runny pancake batter. Adjust consistency by adding more beer if needed.
  • Heat oil in a small saucepan until it reaches 375 degrees F (190 degrees C) or until it starts to shimmer if you don't have a thermometer.
  • In batches, coat dandelion flowers in batter, fry in hot oil until golden (about 3 minutes), then drain on paper towels or a wire rack before serving warm.

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