deep-fried dandelions

deep-fried dandelions
  • 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


  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.

10/09/2019
deep-fried dandelions, recipe PT15M PT1H 5 455 calories

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