Best 4 Deep Fried Dandelions Recipes
Deep fried dandelions are a unique and creative way to enjoy the flavors of spring. They're a popular delicacy in many parts of the world, and for good reason! With their slightly bitter taste and crispy texture, dandelion flowers add a delightful dimension to any dish. Whether you're looking for a savory snack or a sweet treat, deep fried dandelions are sure to satisfy your taste buds.
Here are our top 4 tried and tested recipes!
FRIED DANDELIONS (APPALACHIAN STYLE)
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
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
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
FRIED DANDELION BLOSSOMS
Make and share this Fried Dandelion Blossoms recipe from Food.com.
Provided by Bailey5
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash dandelion blossoms in salted water (about 3 tablespoons in 1 gallon of water) rinse throughly and pat semi-dry on a towel.
- Mix flour, salt and pepper in large zip-lock bag; add dandelion blossoms and shake until coated.
- Fry in hot oil until browned. Drain on paper towels and salt to taste.
- Don't forget you can use the dandelion leaves in a salad.
Nutrition Facts : Calories 114.4, Fat 0.3, SaturatedFat 0.1, Sodium 291.4, Carbohydrate 24, Fiber 0.9, Sugar 0.1, Protein 3.3
FRIED DANDELION FLOWER
Make and share this Fried Dandelion Flower recipe from Food.com.
Provided by chef4three
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Beat the egg and add the milk. Whisk in the flour and seasonings. You can dip the flowers and fry immediately, but the batter stays on better if it's refrigerated for a half hour or so.
- When the batter is lightly browned, lift the flowers out of the oil and drain them on paper towels.
Tips for Deep-Fried Dandelions:
- Choose the right dandelions: Select young, tender dandelions with bright yellow flowers and no signs of wilting or damage.
- Prepare the dandelions: Rinse the dandelions thoroughly to remove any dirt or debris. Separate the flowers from the stems and leaves, and pat them dry with a paper towel.
- Make the batter: Combine all-purpose flour, cornstarch, baking powder, salt, and pepper in a bowl. In a separate bowl, whisk together eggs, milk, and water. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to prevent a tough batter.
- Coat the dandelions: Dip each dandelion flower into the batter, ensuring it is evenly coated. Shake off any excess batter to prevent clumping during frying.
- Fry the dandelions: Heat a large pot or deep fryer filled with vegetable oil to 350°F (175°C). Carefully drop the battered dandelions into the hot oil and fry until golden brown and crispy, about 1-2 minutes. Use a slotted spoon to remove the fried dandelions from the oil and drain them on paper towels to remove excess oil.
- Season and serve: Sprinkle the fried dandelions with salt, pepper, or other desired seasonings. Serve them hot as a snack or appetizer, or as a side dish with your favorite meal.
Conclusion:
Deep-fried dandelions are a unique and flavorful treat that offers a delightful combination of crispy texture and delicate floral notes. By following these tips and using the provided recipes, you can easily create this culinary delight at home and impress your friends and family with your culinary skills. Whether you enjoy them as a savory snack, a crispy appetizer, or an accompaniment to your main course, deep-fried dandelions are sure to be a hit. So, gather your ingredients, get creative in the kitchen, and embark on a culinary journey that celebrates the beauty and versatility of nature's edible treasures.
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