| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizer | 4 | Servings | |
INGREDIENTS
| 2 | c | Dandelion blossoms |
| 1 | Egg, beaten | |
| 1 | c | Milk |
| 1 | c | Flour |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| Fat for frying |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades) Date: Tue, 16 Apr 1996 17:52:47 -0400 Recipe By: Janet Morrissey <janetm@MAGNUS1.COM> Pick the dandelions as close to the head as possible (the stems are very bitter). Rinse well; pat dry with paper towels. Beat the egg, milk, flour, salt, and pepper in a small bowl. Dip each flower into the batter. Deep-fry in oil that is hot but not smoking (350F - 375F), until golden brown. Drain on paper towels and sprinkle with salt. NOTES : Source: A Kitchen Witch's Cookbook. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #46 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 51.4mg
Sodium: 337.8mg
Potassium: 137.9mg
Carbohydrates: 26.9g
Fiber: <1g
Sugar: 3.2g
Protein: 6.8g