Name: Fried Dandelion Blossoms (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 cups Dandelion Blossoms-freshly picked, washed and dried; 1/2 cup All-Purpose Flour; 1/4 cup Cornstarch; 1/2 tsp Baking Powder; 1/4 tsp Salt; 1/4 cup Cold Water; 2 cups Vegetable Oil-for frying

Recipe tier

A simple and rustic preparation of dandelion blossoms, lightly battered and fried until golden and crispy. A springtime treat!

Total 30 min

Serves 4

Steps 9

Ingredients 7

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Fire it up · 45 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Blossoms
2 cups 280 g Dandelion Blossoms-freshly picked, washed and dried
Batter
cup 60 g All-Purpose Flour
cup 60 mL Cornstarch
tsp 2.5 mL Baking Powder
tsp 1.25 mL Salt
cup 60 mL Cold Water
Frying
2 cups 475 mL Vegetable Oil-for frying

Equipment

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Instructions

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Gently wash and thoroughly dry the Dandelion Blossoms. Ensure they are free of any dirt or insects.
In a medium bowl, whisk together the All-Purpose Flour, Cornstarch, Baking Powder, and Salt (Batter).
Gradually add the Cold Water to the Batter, whisking until just combined. Do not overmix; a few lumps are okay.
Heat the Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
Dip each Dandelion Blossom into the Batter, ensuring it is lightly coated.
Carefully drop the battered blossoms into the hot oil, frying in batches to avoid overcrowding.
Fry for 1-2 minutes per batch, until golden brown and crispy.
Remove the fried blossoms with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve immediately.