- 2 Cups Dandelion Blossoms
- 1 Egg -- beaten
- 1 Cup Milk
- 1 Cup Flour
- 1/2 Tsp. Salt
- 1/4 Tsp. Pepper
- Fat For Frying
- Pick the dandelions as close to the head as possible (the stems are very bitter).
- Rinse well, pat dry with paper towels.
- Beat the egg, milk, flour, salt, and pepper in a small bowl. Dip each flower into the batter. Deep-fry in oil that is hot but not smoking (350F - 375F), until golden brown. Drain on paper towels and sprinkle with salt.
This page is made by Pascal Meijer