DEEP FRIED DANDELION BLOSSOMS
I have had a recipe for these for years & always told myself I was gonna make them. Well, I lost the recipe, or forgot which cookbook it was in. I have over 5oo of them! So....I started looking on the internet & found 3 recipes & then I found mine in the book. So...I read them all & they were basically similiar. Some were dipped...
Provided by Peggi Anne Tebben
Categories Other Side Dishes
Time 35m
Number Of Ingredients 17
Steps:
- 1. Find dandelions that have not been sprayed with herbicide or other poisons.
- 2. Gather the blossoms shortly before cooking them. Dandelion blossoms are at the peak of freshness soon after you pick them.
- 3. Rinse in cold water & drain.
- 4. *Prepare the blossoms. The yellow blossom is sweet, but the green is bitter. Holding by the stem in left hand, pinch off the dried green petals underneath.
- 5. Now, cut the stem off just even with the base of the flower as shown. The green petals that are sucked up close to the yellow petals are OK to leave on. Would be too hard to remove & doesn't leave an unfavorable taste.
- 6. In small bowl, prepare the egg wash with the egg & milk.
- 7. Heat about 1 1/2" of canola oil in cast iron skillet, if you have one. I heat on high heat.
- 8. Drop all of your blossoms in egg wash.
- 9. Shake off excess liquid & place in your dry mix & coat. Shake off excess.
- 10. Be sure to have all of your blossoms coated before you put the first one in, as you will want to drop in hot grease, one at a time, & keep doing this until you have several in there, single depth. Don't overcrowd them.
- 11. Using a straining or slotted spoon, keep turning them & tossing them to make sure both sides are cooked thoroughly. They cook really fast, so keep on the ball with them. Always remember: they will keep cooking after they leave the grease, so don't wait until they are dark brown to remove them. Just a golden brown.
- 12. Remove from grease & place on paper towels to drain, on oven proof dish. Cover with paper towels also & place in 200° oven while you cook more or let them eat them as they come out of the skillet.
- 13. These should be nice & crispy & remain that way even when cold. Enjoy!!
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Douglas. Kwaku Kwaku
[email protected]I've never had dandelion blossoms before, but these were delicious. I'll definitely be making them again.
Sunday Godwin
[email protected]These were easy to make and tasted great. I will definitely be making them again.
Xaim Shah
[email protected]I made these for a party and they were a hit! Everyone loved them.
Nicole Reyes
[email protected]These were delicious! The batter was light and crispy and the flowers were flavorful. I served them with a honey mustard sauce and they were a perfect appetizer.
iliana Fumero
[email protected]These were a bit more bitter than I expected, but still good. I think I'll try soaking them in water next time to remove some of the bitterness.
Don 40
[email protected]I've always wanted to try dandelion blossoms and this recipe was the perfect way to do it. They were so easy to make and they tasted delicious. I will definitely be making these again!
GIBcH 5O
[email protected]These were delicious! I used a tempura batter and they were light and crispy. I served them with a honey mustard sauce and they were a hit!
Ali Zman
[email protected]I followed the recipe exactly and they turned out great. I would definitely recommend this recipe.
Aya Boussi
[email protected]These were a bit too bitter for my taste, but I think I'll try soaking them in water next time to remove some of the bitterness.
Swaib Banks
[email protected]I've never had dandelion blossoms before, but these were delicious. I'll definitely be making them again.
Sean Henneberry
[email protected]These were easy to make and tasted great. I will definitely be making them again.
Maria Swana
[email protected]I made these for a party and they were a hit! Everyone loved them.
Alive Sokiya
[email protected]These were delicious! The batter was light and crispy and the flowers were flavorful. I served them with a honey mustard sauce and they were a perfect appetizer.
Fatouma Balaghi
[email protected]These were a bit more bitter than I expected, but still good. I think I'll try soaking them in water next time to remove some of the bitterness.
Abdu Muhamd
[email protected]I've always wanted to try dandelion blossoms and this recipe was the perfect way to do it. They were so easy to make and they tasted delicious. I will definitely be making these again!
apna lovely pakistan
[email protected]These were great! I used a tempura batter and they were light and crispy. The flowers have a slightly bitter taste, which I enjoyed, but you could also soak them in water for a bit to remove some of the bitterness. I served them with a honey mustard