kitca
05-01-2006, 10:19 PM
anyone have any good dandelion tips or recipes? i went searching the internet tonite for ideas and dressings. there was a recipe for deep fried dandelion flowers. has anyone ever made them, it sort of sounded like the zuchinni flower pancakes i hear of. i will post the recipe, but i havent tried it, just wondering if you think it would be good.
Fried Dandelion Blossoms
·new blossoms on short stems the yellow puffs of the dandelion, a good source of Vitamin A.
· 1 c. milk
· 1/2 tsp. salt
· hot cooking oil
· 1 egg
· 1 c. flour
· pinch of pepper
1. Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water.
2. 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.
3. 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.
4. Drop the batter-coated blossoms into deep hot fat (375 degrees) and fry until lightly browned.
5. Drain on absorbent paper;
6. Sprinkle with more salt, if needed, and serve at once as a hot hors d'oeuvre.
Fried Dandelion Blossoms
·new blossoms on short stems the yellow puffs of the dandelion, a good source of Vitamin A.
· 1 c. milk
· 1/2 tsp. salt
· hot cooking oil
· 1 egg
· 1 c. flour
· pinch of pepper
1. Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water.
2. 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.
3. 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.
4. Drop the batter-coated blossoms into deep hot fat (375 degrees) and fry until lightly browned.
5. Drain on absorbent paper;
6. Sprinkle with more salt, if needed, and serve at once as a hot hors d'oeuvre.