Fried Dandelions
First off, I have never tried either of these, but there are true bona fide recipes. Dandelions are actually packed with vitamin C, vitamin A, potassium, B vitamins, as well as calcium. Dandelions traditionally have had a reputation as promoting weight loss and laboratory research indicates that there is some support for this. Controlled tests on laboratory mice and rats indicated that a loss of up to 30% of body weight in 30 days was possible when the animals were fed dandelion extract with their food. Those on grass extract lost much less. The control group on plain water actually gained weight.
We'll have to go see if we can still find some fresh flowers in the back yard and give it a go. I have tried dandelion greens in salads before and they tend to be bitter if not picked while still really young. I hope the flowers are less bitter and don't rely so heavily on when they are picked.
Recipe 1:
Ingredients
* 1 egg, slightly beaten
* 3/4 c. milk
* 1 T. melted shortening or oil
* 1 c. flour
* 1/4 tsp. salt
* Oil for frying
* Dandelions....I don't really know how many the recipe will coat.
Directions
1. Make a batter of all the above ingredients (except the dandelions and the oil for frying).
2. Heat the oil you will be using for frying. This recipe says to cook them in a deep fat fryer.
3. Coat the dandelions (it claims that you need to remove the stems because they taste bitter) in the batter. Then fry them until they are golden brown.
Recipe 2:
Fried Dandelion Blossoms
* new blossoms on short stems
* 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.
We'll have to go see if we can still find some fresh flowers in the back yard and give it a go. I have tried dandelion greens in salads before and they tend to be bitter if not picked while still really young. I hope the flowers are less bitter and don't rely so heavily on when they are picked.
Recipe 1:
Ingredients
* 1 egg, slightly beaten
* 3/4 c. milk
* 1 T. melted shortening or oil
* 1 c. flour
* 1/4 tsp. salt
* Oil for frying
* Dandelions....I don't really know how many the recipe will coat.
Directions
1. Make a batter of all the above ingredients (except the dandelions and the oil for frying).
2. Heat the oil you will be using for frying. This recipe says to cook them in a deep fat fryer.
3. Coat the dandelions (it claims that you need to remove the stems because they taste bitter) in the batter. Then fry them until they are golden brown.
Recipe 2:
Fried Dandelion Blossoms
* new blossoms on short stems
* 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.