Dandelion Flower Tempura

Get on your rubber boots and with basket in hand go out to your garden or a nearby field and pinch the fresh dandelion flowers off their stems. My dear friend Adele Dawson taught me the basic recipe and I have included a few of my own additions- Adele said, "A recipe was never to be followed exactly, have fun!"

 

 

 


Dandelion Tempura

1c whole-wheat pastry flower

1 egg yolk

1tsp of your favorite herb vinegar 

1 c water

1 clove garlic, finely chopped 

pinch of salt, kelp or tamari

 

Gently stir the dry and wet ingredients together until the consistency is similar to pancake batter. Heat up safflower or canola oil in a frying pan, dip the flower heads into the batter, and fry quickly until they turn a golden brown. Place on a brown paper bag to drain and serve hot. We really love serving these alongside a yogurt dip infused with fresh herbs. 

Cheers to the arrival of springtime blessings!

-Avena Botanicals

 


Avena Botanicals
Avena Botanicals

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