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This is a variation of a Native American dish. The slight bite of the cheese is a fine contrast to the sweetness of the flowers. A versatile recipe, serve the battered blossoms as a side dish, crunchy garnish or hors d'oeuvres.
- 1 egg
- 1 teaspoons water
- 1 cup cornmeal
- 1/4 cup Parmesan cheese, finely grated
- 1/4 cup peanut or vegetable oil
- 15 to 20 dandelion flowers
Beat eggs with water in a small bowl. Mix
cornmeal and cheese in a small bowl. Heat oil in a heavy frying pan until
it begins to sizzle. Dip each flower into the egg mixture, then place it
in the cornmeal-cheese mixture and gently toss until all surfaces are covered.
Gently drop the coated flower in the hot oil, turning frequently, until
it is evenly golden. Drain on paper towel.
May be served immediately or later at room
temperature.
- EDIBLE FLOWERS FROM GARDEN TO PALATE
by Cathy Wilkinson Barash
- Fulcrum Publishing
- Pulbication Date: September, 1995
- $24.95/softcover- ORDER
- ISBN: 1-55591-246-1
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