Deep-Fried Dandelions Recipe

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Everett
Everett March 8, 2021
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How To Make Deep-Fried Dandelions

If you didn’t know that dandelions were edible, then you’re in for a nice surprise. These deep-fried dandelions are pleasantly crispy snacks in beer batter.

Preparation: 15 minutes
Cooking: 3 minutes
Total: 18 minutes
Serves:

Ingredients

  • 30dandelion flowers
  • 1cupall purpose flour
  • 1tspcurry powder
  • ½tspsalt
  • 1egg
  • ½cuplager style beer,or more if needed
  • 2cupscanola oil,for frying

Instructions

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

  2. Mix flour, curry powder, and salt together in a bowl or measuring cup. Beat egg in a bowl; stir in flour mixture until smooth. Add beer to mixture 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 or until the oil begins to shimmer.

  4. Dip dandelion flowers in the batter and gently drop in the hot oil, working in batches. Fry flowers for about 3 minutes until golden.

  5. Transfer cooked flowers to crumpled paper towels or on a wire rack; serve warm.

Nutrition

  • Calories: 861.80kcal
  • Fat: 75.52g
  • Saturated Fat: 6.08g
  • Trans Fat: 0.29g
  • Monounsaturated Fat: 46.33g
  • Polyunsaturated Fat: 21.52g
  • Carbohydrates: 42.14g
  • Fiber: 10.36g
  • Sugar: 2.04g
  • Protein: 10.62g
  • Cholesterol: 26.66mg
  • Sodium: 414.35mg
  • Calcium: 524.05mg
  • Potassium: 1133.22mg
  • Iron: 9.69mg
  • Vitamin A: 1408.47µg
  • Vitamin C: 96.25mg
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