Yield: 4 Servings
|2 cups||Dandelion blossoms|
|Fat for frying|
From: kmeade@... (The Meades)
Date: Tue, 16 Apr 1996 17:52:47 -0400 Recipe By: Janet Morrissey <janetm@...> Pick the dandelions as close to the head as possible (the stems are very bitter). Rinse well; pat dry with paper towels. Beat the egg, milk, flour, salt, and pepper in a small bowl. Dip each flower into the batter. Deep-fry in oil that is hot but not smoking (350F - 375F), until golden brown. Drain on paper towels and sprinkle with salt.
NOTES : Source: A Kitchen Witch's Cookbook.
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