MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep-Fried Dandelions
Categories: Vegetables, Curry, Beer
Yield: 6 Servings

30 Dandelion flowers
1 c A-P flour
1 ts Curry powder
1/2 ts Salt
1 lg Egg
1/2 c Lager-style beer; as needed
2 c Oil; for frying

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 375ºF/190ºC. 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.

COOK'S NOTE: This recipe makes enough batter for more
dandelions, or it also works well for onion rings.

By Leslie Kelly

RECIPE FROM: https://www.allrecipes.com

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