Fried Dandelion Flower Recipes

DEEP-FRIED DANDELIONS

Deep-Fried Dandelions image

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

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

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

FRIED DANDELIONS (APPALACHIAN STYLE)

Fried Dandelions (Appalachian Style) image

This is a recipe handed down by my mother and is a local favorite back in West Virginia, up in the Appalachian Mountains. This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. Has a flavor similar to that of mushrooms. One word of caution...to avoid a bitter taste, make sure the dandelion flowers you're picking have not been sprayed by dogs or pesticides.

Provided by Micah Funk

Categories Side Dish Vegetables

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
½ cup butter

Steps:

Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 27.2 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 8.2 g, Sodium 821.1 mg, Sugar 0.4 g

DANDELION FRITTERS

Dandelion Fritters image

These wild springtime blossoms have a mild, slightly bitter flavor.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 11

Ingredients

2 cups unsprayed dandelion flowers, wiped clean
1 1/4 teaspoons salt, plus more to taste
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1 cup fine cornmeal
1/4 teaspoon freshly ground pepper
1/2 teaspoon chile powder
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 large egg
1/4 cup milk
2 cups corn or safflower oil

Steps:

When picking dandelions, pinch blossoms off from top of stems. Fill a medium bowl with 4 cups of cool water. Add 1 teaspoon salt and lemon juice. Place dandelions in the bowl and push them down into the water several times to clean them. Drain dandelions upside down on paper towels.
In a medium bowl, sift together flour, cornmeal, remaining 1/4 teaspoon salt, pepper, and chile powder. Add thyme, and mix well. In a small bowl, whisk together egg and milk. Pour egg mixture into flour and stir until well combined to form a batter.
Pour 1 inch of oil into a 9-inch cast-iron skillet. Heat oil to 375 degrees. Gently dip each flower into batter. Carefully place in hot oil; do not crowd. Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary. Drain on paper towels. Salt lightly. Serve hot as hors d'oeuvres or a side dish.