• 24 dandelion blossoms
• 1/2 cup cold soda water
• 1/2 cup cold ginger ale
• 1 cup flour
• 1 egg
• pinch salt & pepper
• frying oil
• sea salt
• Ponzu sauce (optional)

Directions

Clean dandelion flowers and remove stems. Allow to dry at room temperature until blossoms open. Combine soda water, ginger ale, flour, egg, salt and pepper in bowl. Whisk until a smooth batter forms.

Heat oil to 325 degrees. Dip dandelions in batter, shake off excess and drop in hot oil. Fry until crispy (batter will retain a light color). Remove from oil and toss with sea salt.

Dandleions can be used on salads in place of croutons, as a garnish for fish and chicken dishes, or eaten on their own with ponzu sauce for dipping.

TIP: The colder the batter, the lighter and crisper the end result. Refrigerate batter if needed before using.

Thanks to Chef Rich Larcom of Bethlehem, New Hampshire for this tasty dandelion recipe.