Ingredients
30dandelion flowers
1cupall purpose flour
1tspcurry powder
½tspsalt
1egg
½cuplager style beer,or more if needed
2cupscanola oil,for frying
Preparation
Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower.
Mix flour, curry powder, and salt together in a bowl or measuring cup. Beat egg in a bowl; stir in flour mixture until smooth. Add beer to mixture until batter is similar to runny pancake batter. Add more beer if batter is too thick.
Heat oil in a small saucepan to 375 degrees F or until the oil begins to shimmer.
Dip dandelion flowers in the batter and gently drop in the hot oil, working in batches. Fry flowers for about 3 minutes until golden.
Transfer cooked flowers to crumpled paper towels or on a wire rack; serve warm.
