Deep-Fried Dandelions

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 fried dandelion flowers as an appetizer or a crunchy topper for your favorite spring salad.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 167 Calories

Ingredients

• ½ teaspoon salt
• 1 cup all-purpose flour
• 1 large egg
• 1 teaspoon curry powder
• 2 cups canola oil for frying
• 30 dandelion flowers
• ½ cup lager-style beer, or more if needed

Recipe Instructions

Step 1

Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Set aside.

Step 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.

Step 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.

Step 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.