Ingredients
6
6 servings
- •30 dandelion flowers
- •1 cup all-purpose flour
- •1 teaspoon curry powder
- •0.5 teaspoon salt
- •1 large egg
- •0.5 cup lager-style beer, or more if needed
- •2 cups canola oil for frying
Instructions
- Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Set aside.
- Mix together flour, curry powder, and salt in a small bowl or measuring cup. Beat egg in a large bowl; stir in flour mixture until smooth. Pour in beer; mix 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 oil until it begins to shimmer.
- Working in batches, dip dandelion flowers into batter, then gently drop in hot oil and fry until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or a wire rack; serve warm.
Nutritional Facts
Per 6 servings
- Calories: 167
- Carbohydrate: 18g
- Fat: 9g
- Fiber: 1g
- Protein: 4g
- Sugar: 0g
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