Deep-Fried Dandelions recipe

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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

Nutrition Info

167.2 calories
carbohydrate: 17.8 g
cholesterol: 31 mg
fat: 8.5 g
fiber: 1 g
protein: 3.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 214.5 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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 (190 degrees C). If you don't have a thermometer, heat the oil until it begins to shimmer.

  4. Dip dandelion flowers in the batter and gently drop in the hot oil, working in batches. Fry flowers until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or on a wire rack, serve warm.

Recipe Yield

30 dandelions

Recipe Note

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.

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