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Fried Dandelion Blossoms Recipe

Ingredients

How to make it

  • Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water.
  • Cut off the stem ends close to the flower heads, leaving only enough to hold the petals together, because the stems and greenery are bitter.
  • Roll the dandelion flowers in paper towels to blot up the excess moisture, then dip each one in a batter made of 1 egg, beaten, with 1 cup milk, 1 cup flour, 1/2 teaspoon salt and a pinch of pepper.
  • Drop the batter-coated blossoms into deep hot fat (375 degrees) and fry until lightly browned.
  • Drain on absorbent paper;
  • Sprinkle with more salt, if needed, and serve at once as a hot hors d'oeuvre.

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The Cook

chef_irish Gainesville, FL

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