This is just such a cool idea - dandelion flower fritters. We found it here at LearningHerbs.com.
The batter's really simple: a cup of flour, a cup of milk, and an egg. You just gather open dandelion flowers, dip them into the batter whole, and fry 'em up (turning once or twice till brown on both sides).
They end up crisp on the outside; juicy and just a little sweet on the inside. Yum!
We've been bingeing on them, and here's what we've learnt -
* The flowers have to be new. Older flowers get fluff in them as they start to turn into dandelion clocks.
* Some of us like them dipped in soy sauce.
* Whole onion weed flowers make great fritters too!
Also - I've been experimenting with onion flower tempura, and as soon as I get a recipe I'm happy with, I'll post it on my recipe journal site. (In the meantime I've put up our version of lemon kefir icecream.)
(25/10/08 - Update: I've put up the onion flower tempura recipe here.)
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