Description
The edible flowers on these weeds are nutritional powerhouses, bursting with vitamin C, and they taste amazing when coated in this tempura-style batter and fried. Serve as an appetizer or a crunchy topper for your favorite spring salad.
Ingredients
- 30 dandelion flowers
- 1 cup all-purpose flour
- 1 teaspoon curry powder
- ½ teaspoon salt
- 1 egg
- ½ cup lager-style beer, or more if needed
- 2 cups canola oil for frying
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 3 mins
Total Time: 18 mins
Servings: 6