This week’s Vegan recipe actually revolves around dandelions and come from Irish chef Darina Allen by way of an NPR segment on her book “30 Years at Ballymaloe”, that I heard this week. I found it fascinating that I had to share. Let me know if anyone tries it or better yet, invite me over to try. There are so many photos, terrific writing, and wonderful recipes, many with stories. more fun recipes in this great book. To order your copy of “30 Years at Ballymaloe” click here.
Dandelion Fritters: Serves 4 to 5
Sunflower oil, for frying
24 to 30 fully open dandelion flowers
Vanilla sugar, for sprinkling
For the batter
3/4 cup all-purpose flour
Pinch of salt
1 organic egg
1/2 cup lukewarm water
First, make the batter. Sift the flour and salt into a bowl. Make a well in the center and break in the egg. Using a whisk, bring in the flour gradually from the edges, slowly adding the water at the same time.
Preheat the oil in a deep-fat fryer to 350 degrees F or use a shallow pan with at least 1 inch of oil.
Shake the flowers, just in case there are any insects hidden inside. Holding each flower by its stem, dip them in the batter (add a little more water or milk if the batter is too thick) and fry in the hot oil a couple at a time until puffed up and crisp — approximately 2 minutes. Drain on paper towels. Toss in vanilla sugar and serve immediately.
Copyright 2014 by Darina Allen.