Deep-Fried Dandelions
These crispy battered and fried dandelion flowers taste amazing! They make a great appetizer or you can sprinkle some on a green salad for added crunch factor. These edible flowers are nutritional powerhouses, bursting with vitamin C. 
dandelion flowers
30
all-purpose flour
1
cup
curry powder
1
teaspoon
salt
½
teaspoon
egg
1
large
lager-style beer, or more if needed
½
cup
canola oil for frying
2
cups
 Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Set aside.
  Mix together flour, curry powder, and salt in a small bowl or measuring cup. Beat egg in a large bowl; stir in flour mixture until smooth. Pour in beer; mix 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 oil until it begins to shimmer.
  Working in batches, dip dandelion flowers into batter, then gently drop in hot oil and fry until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or a wire rack; serve warm.
