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Dessert

Fried Dandelion Blossoms

Fried dandelion blossoms are battered and deep‑fried, served hot as a hors d'oeuvre.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Dandelion Blossoms

Ingredients

Directions

Prepare

  1. Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water.

  2. Cut off the stem ends close to the flower heads, leaving only enough to hold the petals together, because the stems and greenery are bitter.

  3. Roll the dandelion flowers in paper towels to blot up the excess moisture, then dip each one in a batter made of 1 egg, beaten, with 1 cup milk, 1 cup flour, 1/2 teaspoon salt and a pinch of pepper.

Fry and serve

  1. Drop the batter-coated blossoms into deep hot fat (375°F) and fry until lightly browned.

  2. Drain on absorbent paper.

  3. Sprinkle with more salt, if needed, and serve at once as a hot hors d'oeuvre.

Nutrition, whole recipe (rough)

807Calories
28 gProtein
28 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dandelion blossoms
Provide the delicate, mildly sweet flower base that becomes the crisp-coated fried food.
Egg
Binds the batter so it clings evenly to each blossom during frying.
Flour
Forms the batter's structure, which fries into a crisp, light coating.
Milk
Thins the batter to a coating consistency and adds tenderness and gentle browning.

The step that matters

Blot the blossoms dry before battering. Surface moisture keeps the batter from adhering evenly and turns to steam in hot oil, which can splatter and weaken the crisp coating.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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