Dandelion Fritters Recipe
30 fully open dandelion flowers
powdered or Vanilla sugar, for sprinkling
For the batter
3/4 cup all-purpose flour
Pinch of sea alt
1/2 cup lukewarm water
Oil for frying
First, make the batter. Sift the flour and salt into a bowl. Make a well in the center and break in the egg. Using a whisk, bring in the flour gradually from the edges, slowly adding the water at the same time.
Preheat the oil in a deep-fat fryer to 350 degrees F or use a shallow pan with at least 1 inch of oil.
Shake the flowers, just in case there are any insects hidden inside. Holding each flower by its stem, dip them in the batter (add a little more water or milk if the batter is too thick) and fry in the hot oil a couple at a time until puffed up and crisp — approximately 2 minutes. Drain on paper towels. dust with sugar and serve immediately.