Submitted by editor
Foraging may not be your strong suit, but everyone can spot a dandelion. As Alisa noted in episode 3, fried dandelion blossoms look and taste similar to fried squash blossoms. It's easy and practically free - why not give this dish a try?
New dandelion blossoms on short stems, rinsed well in lightly salted water
1 cup (250 mL) milk
1/2 teaspoon (2.5 mL) salt
1 egg, beaten
1 cup (250 mL) flour
Oil for frying
1. Dandelion stems are bitter, so cut off the stem ends close to the flower heads, leaving just enough to hold the petals together. Then roll the flowers in paper towels to blot up the excess moisture.
2. Combine the egg with the milk, flour, and salt.
3. Dip the flowers in the batter, then drop the into hot oil (375 degrees) and fry until lightly browned.
4. Drain on paper towels.
5. Sprinkle with more salt, if needed, and serve at once.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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