Delightful Dandelions!

5 May

I’ve been playing around with dandelions... cooking them in a light tempura batter.
For the sweet version I dusted them with some icing sugar and had with passion fruit yoghurt. You could definitely taste the sweet buttery floral flavour, and they were delicious.
The savoury version I had with ponzu sauce, a delicious combination, of tempura and ponzu, but tbh I couldn’t really taste the dandelion.
I will do the sweet version again with the kids.
A couple of tips:
🌻Take as much of the green from the base of the flower, so it’s just the tips.
🌻pick them on a sunny day when the flowers are open (and not in the evening when they start to close).

It is no mow May, so grow your dandelion crop with pride and enjoy the delights!

For the Tempura batter:

1/2 cup of corn flour
1/2 cup of plain flour
1 cup of VERY cold soda water
Sunflower oil

Beat gently together, but dont worry about there still being lumps in it… this adds to the texture.

Dip the sunflower heads in to the batter and then deep fry. Once crispy, drain on some paper towel.

- For the sweet version I definitely reccomend a sprinkling of icing sugar and enjoy their sweet buttery taste! Serve on their own or also delcious with passionfruit ice cream or yoghurt.

I would love to know what you think!

J x