Archive for May, 2014

fried dandelion flowers

 

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When you pick the dandelion flowers make sure they haven’t been treated with herbicides or pesticides. Also pick them in an area that is not visited by dogs and a little far from traffic to avoid the car fumes.

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Place flowers in bowl and fill with water to give them a good rinse. Cut the stem end carefully and not too much or the flower will come apart. You can remove the small dark green sepals if you like but it’s not necessary. They are a little bitter. But leave the light green “meat” to keep the flower intact. Place cleaned flowers on paper towels to dry.

dandelion flowers

 

Prepare your favorite batter. Below is the recipe of the batter I used for this batch.

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ingredients

4 handfuls of clean dry dandelion flowers

1 1/2 cup flour

1/2 tbsp baking powder

salt & pepper to taste

pinch of turmeric

1/2 tbsp dry basil

1/2 tbsp dry parsley

2 cloves fresh garlic minced


 

Place a skillet over medium high heat and cover the bottom with oil. Give the oil some time to heat.

In the meantime, stir together the flour, a little salt and pepper, basil, parsley, turmeric, and baking powder in a mixing bowl.  If you like, experiment with different spices.

Add water a little at a time, until the batter is the consistency of pancake batter.

Dip a flower in the batter, coating completely, and place it flower side down in the hot oil in the skillet. Repeat until the skillet is full of dipped flower heads. Cook until the batter is crispy, then turn the flowers over with tongs (or forks) and cook the opposite side. It’s important to fully cook the batter on the flowers so it’s crispy, not mushy.

When flowers are done place on a plate lined with paper towels.

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