Dandelion Fritters (சீமைக் காட்டுமுள்ளங்கி)

A Crispy Floral Snack

These Dandelion Fritters (also great with banana blossom, pumpkin flowers, or agathi flowers) are a beautiful way to celebrate edible blooms. Lightly seasoned, dipped in a smooth batter, and deep-fried to golden perfection, these fritters make a unique appetizer or tea-time treat. Here’s how you can make them step by step.

INGREDIENTS:

• 1 cup fresh edible flowers
  (Dandelion, Banana Blossom, Pumpkin Flowers, or Agathi Flowers – சீமைக் காட்டுமுள்ளங்கி, வாழைப்பூ, பூசணி பூ, அகத்தி பூ)

• 1 cup all-purpose flour

• ½ tsp baking powder

• 1 egg

• ¾ cup milk

• Salt and pepper to taste

• Oil for deep frying

METHOD OF PREPARATION:

Step 1: Clean the Flowers

Gently wash the edible flowers under cool water to remove any dirt or insects. Carefully pat them dry using a kitchen towel or paper napkin, making sure there’s no excess moisture.

Tip: If using banana blossom, remove the tough outer layers and use the tender inner florets.

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Step 2: Mix the Dry Ingredients

In a mixing bowl, combine the all-purpose flour, baking powder, salt, and freshly ground black pepper. Stir well to distribute the seasoning evenly.

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Step 3: Prepare the Wet Mixture

In a separate bowl, beat the egg lightly. Add the milk and whisk the mixture until smooth and uniform.

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Step 4: Make the Batter

Slowly pour the egg and milk mixture into the dry ingredients. Stir gently until you get a smooth, lump-free batter that’s thick enough to coat the flowers evenly.

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Step 5: Dip the Flowers

Take each clean, dry flower and dip it into the batter. Make sure it’s fully coated. Let any excess drip off before frying.

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Step 6: Deep Fry Until Golden

Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop in the batter-coated flowers one by one. Fry until they turn golden brown and crisp, flipping gently to cook both sides evenly.

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Step 7: Drain and Serve

Use a slotted spoon to remove the fritters from the oil and place them on paper towels to drain any excess oil. Serve warm with chutney, sauce, or a light yogurt dip.

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