Here’s a simple and tasty Deep-Fried Dandelions recipe—a unique, foraged snack that’s crispy and full of earthy flavor.
🌼 Deep-Fried Dandelions Recipe
Servings: 4
Prep time: 15 minutes
Cook time: 5–7 minutes
🧺 Ingredients:
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2 cups fresh dandelion flower heads, cleaned
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1 cup all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1 egg
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3/4 cup milk (or plant-based alternative)
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Optional: 1/2 tsp paprika, garlic powder, or other spices for flavor
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Oil for frying (vegetable, canola, or sunflower oil)
🥣 Instructions:
1. Harvest & Clean the Dandelions
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Pick fresh dandelion flower heads (avoid ones near roads or sprayed areas).
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Rinse them gently and pat dry with a towel.
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Trim the green base if it’s large or bitter, but keep enough to hold the flower together.
2. Make the Batter
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In a bowl, whisk together flour, baking powder, salt, and any optional spices.
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In a separate bowl, beat the egg and mix with milk.
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Combine wet and dry ingredients into a smooth, thick batter (like pancake batter). Add more milk if too thick.
3. Heat the Oil
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Heat about 1–2 inches of oil in a deep skillet or saucepan to 350–375°F (175–190°C).
4. Fry the Dandelions
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Dip each dandelion head into the batter, coating it fully.
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Carefully place into the hot oil.
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Fry in batches for 1–2 minutes per side, until golden brown.
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Use tongs or a slotted spoon to remove and place on a paper towel-lined plate.
5. Serve
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Sprinkle with a little salt or serve with dipping sauce like garlic aioli, ranch, or honey mustard.
🌿 Tips:
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Best when served immediately while hot and crispy.
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You can also make a tempura-style batter for a lighter crunch (just flour + cold sparkling water).
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Try frying the leaves too—they’re bitter but tasty with the right dip.