fried dandelions with garlic aioli
Fried dandelions are an appetizer with a touch of wild! Dandelions are slowly making a comeback into kitchens and this recipe is a fun way to try the common herb. The bright colored flowers are dipped into tempura batter, then deep fried to crispy perfection and served with a side of homemade aioli.
Are dandelions edible?
While dandelions are viewed by most as a stubborn lawn weed, the whole plant is edible and filled with health benefits! Dandelion is high in vitamins A, C, E, and K as well as many minerals including potassium, iron, and zinc. Native Americans made dandelion tea to treat upset stomach, kidney disease and swelling. In Europe dandelions were used to treat diabetes, eye problems and diarrhea. Dandelion roots are used to this day to help with stomach and liver problems. Now back to the recipe!
How to make fried dandelions with garlic aioli?
Preheat oven to 425f. Cut the top half of the head of garlic off and lightly brush it with avocado oil. Bake for about 25-35 minutes. Once cooled squeeze the garlic out into a small dish. Discard the peel. Whisk 1 egg on high speed with half of the lemon juice. While continuously whisking, add Dijon mustard, water and a pinch of salt. Slowly drizzle in avocado oil. Do not pour too fast or the mayonnaise will break. If the mayonnaise is runny drizzle in extra oil until it thickens. Then whisk in garlic, lemon zest and rest of the lemon juice. Season to taste with salt and pepper. Place in an airtight container and refrigerate. Heat canola oil to 350f in a large pot. In a small bowl whisk together flour, corn starch and a pinch of salt. In a large bowl using chop sticks, stir together the remaining egg, vodka and sparkling water. Then mix the dry ingredients into the wet ingredients quickly, do not over mix. Dip the dandelion flowers into the batter and fry until they are light golden color. After frying set them on a wire rack and season with salt. Serve hot with a side of garlic aioli. Garnish with chamomile flowers.
Tips
Use dandelions that haven’t been sprayed with pesticides and grow far away from busy roads.