Deep-Fried Dandelions – a delicious recipe with dandelion, flour, curry powder, salt, egg, lager-style beer. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower.
2
Mix flour, curry powder, and salt together in a bowl or measuring cup. Beat egg in a bowl; stir in flour mixture until smooth. Add beer to mixture until batter is similar to runny pancake batter. Add more beer if batter is too thick.
3
Heat oil in a small saucepan to 375 degrees F (190 degrees C). If you don't have a thermometer, heat the oil until it begins to shimmer.
4
Dip dandelion flowers in the batter and gently drop in the hot oil, working in batches. Fry flowers until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or on a wire rack; serve warm.
1206
kcal
Calories
123
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 30 dandelion flowers, 1 cup all-purpose flour, 1 teaspoon curry powder, 1/2 teaspoon salt, and more.
Yes, Deep-Fried Dandelions falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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