Serves: 25- 30 blossoms per person | Prep: 20 Min | Cook: 15 Min
These little wonders will bring a smile to your face for sure! I have never tried anything like this before and I am so in with the new flavor it brought to my tongue. It is crispy on the outside and juice on the inside. I really can’t describe the taste even more other than that it is pure awesome! All I can say is you really should give this one a try. I hope you all love it. Enjoy!
Ingredients
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35-40 *prepared dandelion blossoms per person
1 egg
1 cup milk
FOR THE SPICIER BLOSSOMS- DRY MIXTURE:
1/2 cup flour
1/2 cup Italian bread crumbs
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
FOR THE PLAINER DRY MIXTURE:
1/2 cup flour
1/2 cup Italian bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
HOW TO MAKE DEEP FRIED DANDELION BLOSSOMS
Important Notes:
Pick dandelions that have not been sprayed with any pesticides.
Gather and cook the blossoms right away.
Rinse with cold water. Drain and set aside.
Step 1: Cut the stem off.
Step 2: Add the egg wash, egg, and milk in a small mixing bowl.
Step 3: Place a cast-iron skillet on the stove and turn the heat to high. Add 1 1/2 of the canola oil and allow it to bubble.
Step 4: Transfer the blossom into the egg wash mixture.
Step 5: Remove the excess liquid add into the dry mix. Shake off to remove the excess.
Step 6: Drop blossoms into the oil one at a time. Do not overcrowd to prevent it from sticking.
Step 7: Toss and turn the blossoms using a slotted spoon. Make sure to cook both sides. Remove right away before it starts to turn dark brown.
Step 8: Place the blossoms into an oven-proof dish with paper towels and drain the excess oil.
Step 9: Serve crispy and hot. Enjoy!
Ingredients
- 35-40 *prepared dandelion blossoms per person
- 1 egg
- 1 cup milk
- FOR THE SPICIER BLOSSOMS- DRY MIXTURE:
- 1/2 cup flour
- 1/2 cup Italian bread crumbs
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon cumin
- FOR THE PLAINER DRY MIXTURE:
- 1/2 cup flour
- 1/2 cup Italian bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Important Notes:
Pick dandelions that have not been sprayed with any pesticides.
Gather and cook the blossoms right away.
Rinse with cold water. Drain and set aside.
Step 1: Cut the stem off.
Step 2: Add the egg wash, egg, and milk in a small mixing bowl.
Step 3: Place a cast-iron skillet on the stove and turn the heat to high. Add 1 1/2 of the canola oil and allow it to bubble.
Step 4: Transfer the blossom into the egg wash mixture.
Step 5: Remove the excess liquid add into the dry mix. Shake off to remove the excess.
Step 6: Drop blossoms into the oil one at a time. Do not overcrowd to prevent it from sticking.
Step 7: Toss and turn the blossoms using a slotted spoon. Make sure to cook both sides. Remove right away before it starts to turn dark brown.
Step 8: Place the blossoms into an oven-proof dish with paper towels and drain the excess oil.
Step 9: Serve crispy and hot. Enjoy!
