A quick recipe for today. Jess made these lovely gluten-free dandelion tempura today. If you aren’t gluten-free and don’t have rice flour to hand, this recipe is great with regular plain flour too. This recipe was good for about 25 dandelion flowers.
Ingredients for the tempura batter: 1 cup rice flour, 1 cup gluten-free beer (or cider or sparkling water), 1/2 tsp salt, paprika to taste, oil for deep-frying
Pick your dandelion flowers, wash and carefully pat dry. You want to keep the green base of the flower but make sure to remove any stalk.
Mix up your batter mix, it wants to be a relatively thick batter, but if its too thick add a bit more beer/cider/sparkling water. Heat the oil until bubbles form and a small drop of batter will cause the oil to get all excitable. Dip the dandelion flowers into the tempura mix, and drop carefully into the oil a couple at a time. Leave them in until they are done – ours took about 20 seconds. Scoop out with a slotted spoon and put on some kitchen towel to soak up any excess oil. Eat immediately as tempura has the tendency to get soggy if you leave it. Enjoy!