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Fried Dandelion Flowers

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1 Review

A classic yet unique snack. How do you make yours?

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      28.04.2010 13:46
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      7 Comments

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      I love these, my parents hate them. The only way you will know if you like them is to try them.

      I first tried these two weeks ago, and instantly loved them. I've had them three times since, and plan to again. They have a strange taste, that I personally find impossible to describe, but I think its well worth trying them the once, you never know, you might like them to.
      Now, I admit I am a very fussy eater, and on top of that vegan, so sometimes I can be very limited in what I have to eat, when I go out for example. I saw these on TV and decided to give it a go.

      How To Make

      For mine, I used a modified version of my vegan pancake recipie for the batter. For one ceramic eating bowl of the flowers I use:
      1 small mug of flour
      1 tablespoon sugar
      1 teaspoon baking powder
      a pinch of salt
      1 small mug plain water
      1 tablespoon vegetable oil

      To make the batter combine the dry ingredients in a bowl, then add the water and vegetable oil, and mix til smooth. Put in the fridge for 45 minutes while you sort out the dandelion flowers.

      You need to gather the flowers (making sure its not from an area sprayed with chemicals or pesticides), then carefully trim off all stalk as its very bitter, and rinse under fast water. Soak for half an hour in clean warm water (making sure none float), then give another good blast under the tap. Dry them by patting with paper towels.

      Get the batter from the fridge, and put on the side, then choose your frying pan and put a good covering of vegetable oil in the bottom. Put on a low heat until the oil is hot, then start dipping the flowers in the batter and dropping into the pan.

      Cook the flowers, shaking the pan slightly to make them move, until they are a light brown on the bottom, then turn and do the same for the other side.
      Mine usually take about 5 minutes for each side, but it varies so watch them carefully. Turning can be tricky, I found it helps to put three or four so they overlap slightly in the pan when I first put them in, forming a larger piece.

      Turn the heat off once cooked and scoop them out onto kitchen roll, patting several times to remove the excess oil.

      What Can They be Eaten With?

      These go great as a side dish in place of onion rings, with salads, or just as a tasty snack.

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