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 as an appetizer or a crunchy topper for your favorite spring salad.
Provided by Leslie Kelly
Categories Appetizers and Snacks
Time 18m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 214.5 mg, Sugar 0.2 g
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