4 cups dandelion flowers (no stems)
1 cup flour or breadcrumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
olive oil (for frying)
Wash dandelion blossoms in salted water (about 3 tablespoons in 1 gallon of water) rinse throughly and pat semi-dry on a towel.
Mix flour, salt and pepper in large zip-lock bag; add dandelion blossoms and shake until coated.
Fry in hot oil until browned. Drain on paper towels and salt to taste.
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