Prep 5 mins
Cook 10 mins
Close your eyes and pop one of these crisp goodies into your mouth. Would you believe it was a dandelion and not a fried mushroom? I have given two ways to batter these mushroom, take your pick!
- 15 dandelion flowers, rinsed in water, but still slightly moist
- 1⁄2 cup flour
- 2 tablespoons butter
- 1 egg
- 1⁄4-1⁄3 cup milk (depending on what thickness you like)
- 1⁄2 cup flour
- Dredge the moist flowers in flour.
- Heat the butter in a heavy frying pan.
- Add flowers and fry quickly, turning to brown all sides.
- *Batter Version*:.
- If using batter version, dip the flowers into the batter and fry till golden brown.
- Serve hot.
Delicious! I wouldn't believe they are mushrooms, but they have their own delectable qualities. They are very light and crispy with a slightly bitter (but not in a bad way) aftertaste. I used option #1 and made it vegan by frying them in vegetable oil instead of butter. I enjoyed them with a side of fresh dandelion greens and homemade honey-mustard dressing. It was super, super easy, and I recently learned that all parts of the dandelion are very nutritious. Since I have an ample supply of them, I will be enjoying them all summer! Who says they're weeds? Made as a recipenap for Veg*an Swap, April 2010.
I used batter number 2 and it wasn't too shabby!
Wow - these are quick to make. Very good, tasty. I went with batter option #2. I will try this again with the first batter option the next time I go to Whole Foods. This tastes like one of those gourmet healthy snacks that you would buy at Whole Foods or Trader Joes - or any health food store. If you have never tried health food snacks, this might be unusual for you, especially if you are used to the traditional snack food like chips and pringles. This was not greasy and satsifies the urge for something crunchy. You can buy Dandelions at your local organic grocer.