Deep-Fried Dandelions

Name: Deep-Fried Dandelions
Prep time: 15 min
Cook time: 3 min
Yield: 6
Ingredients: 30 dandelion flowers; 1 cup all-purpose flour; 1 teaspoon curry powder; 1/2 teaspoon salt; 1 egg; 1/2 cup lager-style beer, or more if needed; 2 cups canola oil for frying

⏱️ Ready in 18 min 🥄 Prep 15 min 🔥 Cook 3 min 👥 6 servings 👁️ 1 views

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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🔗 Recipe adapted from AllRecipes

#Fried #Under 1 Hour #Under 30 Minutes #Snack

📊 At a Glance

Prep 15 min

Cook 3 min

Serves 6

Difficulty Medium

🛒 Ingredients

30 dandelion flowers

1 cup all-purpose flour

1 teaspoon curry powder

1/2 teaspoon salt

1 egg

1/2 cup lager-style beer, or more if needed

2 cups canola oil for frying

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 167

% Daily Value*

Total Fat 8.5g 11%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 215mg 9%

Total Carbohydrate 17.8g 6%

Dietary Fiber 1g 4%

Total Sugars 0.2g

Protein 3.6g 7%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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 (190 degrees C).

If you don't have a thermometer, heat the oil until it begins to shimmer.

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.