The dandelions are starting to bloom. I love frittering them! Here is the recipe:
12 dandelion blossoms
1 egg, slightly beaten
¼ c. whole wheat flour
¼ c. milk
pinch baking powder
2 pinches seasoned salt (I used trocomare)
¼ t. each onion powder, garlic powder, paprika, celery salt
pepper to taste
Coat blooms with batter. Coat nonstick skillet with olive oil. Fry on both sides until fritters are browned and crispy. Note: This is not a deep-fry recipe. I rarely deep fry anything because of all the oil. But, if you try deep frying this, let me know how it is!
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