Prep: 20 mins | Cook: 10mins | Total: 30 mins | Servings: 8 | Yield: 8 servings
Fried Dandelions? I never heard about it since this. I never thought that frying the biggest dandelions is possible. I mean dandelions? I read about this many times and never thought I would give this a try one day. I am glad I did because I would never have tasted how good these are!
INGREDIENTS
2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 large eggs
80 flowers unopened dandelion blossoms stems removed
½ cup butter
HOW TO MAKE FRIED DANDELIONS (APPALACHIAN STYLE)
Step 1: In a medium mixing bowl, add flour, pepper, and seasoned salt. Whisk until well mixed.
Step 2: In another medium mixing bowl, add in the eggs. Beat until creamy then add in the dandelion blossoms. Coat them well with the beaten eggs.
Step 3: Place a large skillet on the stove and turn the heat to medium.
Step 4: Add in the butter and allow it to melt.
Step 5: Remove half of the coated dandelions from the bowl and remove the excess eggs.
Step 6: Toss in the dandelions into the flour mixture and coat them evenly. Pat the coated dandelions to remove the excess flour.
Step 7: Add in the dandelions into the skillet and cook for 5 minutes or until the color turns golden brown. Stir from time to time to prevent burning.
Step 8: Place the cooked dandelions on a clean plate lined with a paper towel. Repeat this method to the rest of the coated dandelions.
Step 9: Serve and enjoy!
NOTES:
Always prepare the dandelions before your cooking. Submerge them in a bowl with water and 1 tablespoon of salt then let it sit at room temperature for 10 minutes. This process gets rid of the insects inside the blossom. Rinse with running water and they are ready for cooking.
Only use dandelions with tubular stalk.
I use vegetable oil or canola oil. Either way works perfectly well with dandelions. Season it with spices or just simply garlic powder for more additional flavor.
Nutrition Facts:
Per Serving: 265.8 calories; fat 14.5g 22% DV; cholesterol 123.5mg 41% DV; sodium 821.1mg 33% DV; protein 7.2g 14% DV; carbohydrates 27.2g 9% DV
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons seasoned salt
- 1 tablespoon ground black pepper
- 4 large eggs
- 80 flowers unopened dandelion blossoms stems removed
- ½ cup butter
Instructions
Step 1: In a medium mixing bowl, add flour, pepper, and seasoned salt. Whisk until well mixed.
Step 2: In another medium mixing bowl, add in the eggs. Beat until creamy then add in the dandelion blossoms. Coat them well with the beaten eggs.
Step 3: Place a large skillet on the stove and turn the heat to medium.
Step 4: Add in the butter and allow it to melt.
Step 5: Remove half of the coated dandelions from the bowl and remove the excess eggs.
Step 6: Toss in the dandelions into the flour mixture and coat them evenly. Pat the coated dandelions to remove the excess flour.
Step 7: Add in the dandelions into the skillet and cook for 5 minutes or until the color turns golden brown. Stir from time to time to prevent burning.
Step 8: Place the cooked dandelions on a clean plate lined with a paper towel. Repeat this method to the rest of the coated dandelions.
Step 9: Serve and enjoy!
NOTES:
Always prepare the dandelions before your cooking. Submerge them in a bowl with water and 1 tablespoon of salt then let it sit at room temperature for 10 minutes. This process gets rid of the insects inside the blossom. Rinse with running water and they are ready for cooking.
Only use dandelions with tubular stalk.
I use vegetable oil or canola oil. Either way works perfectly well with dandelions. Season it with spices or just simply garlic powder for more additional flavor.
