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.
Serves:
Ingredients
- 30dandelion flowers
- 1cupall purpose flour
- 1tspcurry powder
- ½tspsalt
- 1egg
- ½cuplager style beer,or more if needed
- 2cupscanola oil,for frying
Instructions
-
Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower.
-
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.
-
Heat oil in a small saucepan to 375 degrees F or until the oil begins to shimmer.
-
Dip dandelion flowers in the batter and gently drop in the hot oil, working in batches. Fry flowers for about 3 minutes until golden.
-
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!