Best 5 Fried Dandelion Flower Recipes

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In the realm of culinary delights, there exists a hidden gem often overlooked yet brimming with unique flavors and textures. Dandelions, those ubiquitous plants often considered weeds, possess a culinary secret waiting to be unveiled – their delicate flowers. Meet the culinary marvel that is fried dandelion flowers, a dish set to tantalize your taste buds and redefine your perception of "weeds".

This article presents a collection of delectable recipes that showcase the versatility of fried dandelion flowers. From the classic Southern-style rendition featuring a crispy batter to a sophisticated tempura variation, each recipe highlights the delicate flavors of these golden-brown blossoms. Discover the secrets to crafting the perfect batter, ensuring a light and airy texture that complements the delicate nature of the flowers. Learn the art of selecting the perfect dandelion flowers, ensuring they are at their peak of freshness and flavor.

Embark on a culinary journey that unveils the hidden potential of these often-disregarded plants. With step-by-step instructions and insightful tips, these recipes will guide you in creating culinary masterpieces that will impress your dinner guests and leave them craving for more. So, cast aside your preconceived notions about dandelions and embrace the culinary treasures that await in their unassuming blooms. Get ready to experience the delightful symphony of flavors that fried dandelion flowers have to offer.

Check out the recipes below so you can choose the best recipe for yourself!

DEEP-FRIED DANDELIONS



Deep-Fried Dandelions image

The edible flowers on these weeds are nutritional powerhouses, bursting with vitamin C, and they taste amazing when coated in this tempura-style batter and fried. Serve as an appetizer or a crunchy topper for your favorite spring salad.

Provided by Leslie Kelly

Categories     Appetizers and Snacks

Time 18m

Yield 6

Number Of Ingredients 7

30 dandelion flowers
1 cup all-purpose flour
1 teaspoon curry powder
½ teaspoon salt
1 egg
½ cup lager-style beer, or more if needed
2 cups canola oil for frying

Steps:

  • Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 167.2 calories, Carbohydrate 17.8 g, Cholesterol 31 mg, Fat 8.5 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 214.5 mg, Sugar 0.2 g

FRIED DANDELIONS (APPALACHIAN STYLE)



Fried Dandelions (Appalachian Style) image

This is a recipe handed down by my mother and is a local favorite back in West Virginia, up in the Appalachian Mountains. This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. Has a flavor similar to that of mushrooms. One word of caution...to avoid a bitter taste, make sure the dandelion flowers you're picking have not been sprayed by dogs or pesticides.

Provided by Micah Funk

Categories     Side Dish     Vegetables

Time 30m

Yield 8

Number Of Ingredients 6

2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
½ cup butter

Steps:

  • Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
  • Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 27.2 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 8.2 g, Sodium 821.1 mg, Sugar 0.4 g

FRIED DANDELION FLOWER



Fried Dandelion Flower image

Make and share this Fried Dandelion Flower recipe from Food.com.

Provided by chef4three

Categories     Vegetable

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 6

2 -3 cups dandelion flowers
1 cup milk
1 egg
1 cup plain flour
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Beat the egg and add the milk. Whisk in the flour and seasonings. You can dip the flowers and fry immediately, but the batter stays on better if it's refrigerated for a half hour or so.
  • When the batter is lightly browned, lift the flowers out of the oil and drain them on paper towels.

FRIED DANDELION BLOSSOMS



Fried Dandelion Blossoms image

Make and share this Fried Dandelion Blossoms recipe from Food.com.

Provided by Bailey5

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups dandelion flowers (no stems)
1 cup flour or 1 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
olive oil (for frying)

Steps:

  • Wash dandelion blossoms in salted water (about 3 tablespoons in 1 gallon of water) rinse throughly and pat semi-dry on a towel.
  • Mix flour, salt and pepper in large zip-lock bag; add dandelion blossoms and shake until coated.
  • Fry in hot oil until browned. Drain on paper towels and salt to taste.
  • Don't forget you can use the dandelion leaves in a salad.

Nutrition Facts : Calories 114.4, Fat 0.3, SaturatedFat 0.1, Sodium 291.4, Carbohydrate 24, Fiber 0.9, Sugar 0.1, Protein 3.3

DEEP FRIED DANDELION BLOSSOMS



DEEP FRIED DANDELION BLOSSOMS image

I have had a recipe for these for years & always told myself I was gonna make them. Well, I lost the recipe, or forgot which cookbook it was in. I have over 5oo of them! So....I started looking on the internet & found 3 recipes & then I found mine in the book. So...I read them all & they were basically similiar. Some were dipped...

Provided by Peggi Anne Tebben

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 17

35-40 *prepared dandelion blossoms per person
1 egg
1 cup milk
SPICIER BLOSSOMS- DRY MIXTURE
1/2 c. flour
1/2 c. italian bread crumbs
1/4 tsp. cayenne pepper
1 tsp. paprika
1/2 tsp. black pepper
1/4 tsp. dried oregano
1/8 tsp. dried thyme
1/8 tsp. cumin
PLAINER DRY MIXTURE
1/2 cup flour
1/2 c. italian bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper

Steps:

  • 1. Find dandelions that have not been sprayed with herbicide or other poisons.
  • 2. Gather the blossoms shortly before cooking them. Dandelion blossoms are at the peak of freshness soon after you pick them.
  • 3. Rinse in cold water & drain.
  • 4. *Prepare the blossoms. The yellow blossom is sweet, but the green is bitter. Holding by the stem in left hand, pinch off the dried green petals underneath.
  • 5. Now, cut the stem off just even with the base of the flower as shown. The green petals that are sucked up close to the yellow petals are OK to leave on. Would be too hard to remove & doesn't leave an unfavorable taste.
  • 6. In small bowl, prepare the egg wash with the egg & milk.
  • 7. Heat about 1 1/2" of canola oil in cast iron skillet, if you have one. I heat on high heat.
  • 8. Drop all of your blossoms in egg wash.
  • 9. Shake off excess liquid & place in your dry mix & coat. Shake off excess.
  • 10. Be sure to have all of your blossoms coated before you put the first one in, as you will want to drop in hot grease, one at a time, & keep doing this until you have several in there, single depth. Don't overcrowd them.
  • 11. Using a straining or slotted spoon, keep turning them & tossing them to make sure both sides are cooked thoroughly. They cook really fast, so keep on the ball with them. Always remember: they will keep cooking after they leave the grease, so don't wait until they are dark brown to remove them. Just a golden brown.
  • 12. Remove from grease & place on paper towels to drain, on oven proof dish. Cover with paper towels also & place in 200° oven while you cook more or let them eat them as they come out of the skillet.
  • 13. These should be nice & crispy & remain that way even when cold. Enjoy!!

Tips:

  • Choose fresh and young dandelion flowers for the best flavor and texture.
  • Rinse the dandelion flowers thoroughly to remove any dirt or debris.
  • Use a light hand when coating the dandelion flowers in batter, as too much batter will make them soggy.
  • Fry the dandelion flowers in hot oil until they are golden brown and crispy, about 2-3 minutes.
  • Drain the dandelion flowers on paper towels to remove any excess oil.
  • Season the dandelion flowers with salt and pepper, or other desired seasonings, while they are still hot.
  • Serve the dandelion flowers immediately as a snack or appetizer, or use them as a garnish for salads or other dishes.

Conclusion:

Frying dandelion flowers is a delicious and unique way to enjoy this common wildflower. With their delicate flavor and crispy texture, fried dandelion flowers are a perfect addition to any spring or summer meal. So next time you see a dandelion in your yard, don't pull it up - fry it up instead!

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