fried dandelions with garlic aioli
Yes, you can eat dandelions. And no, this isn’t a “survival food” situation - it’s actually good. These are dandelion flowers fried tempura style until they turn crisp and lacy, then dipped into a roasted garlic lemon aioli that tastes like it belongs next to fries at a restaurant. Spring weeds, but make it decadent.
Are dandelions edible?
The whole plant is edible; the leaves (slightly bitter, like arugula), the flowers (mild, lightly sweet and grassy), and even the roots (often dried and used like tea). The key is picking them from a clean spot that hasn’t been sprayed with pesticides or exposed to roadside pollution, and using them while they’re fresh. Once you do, they stop being ‘weeds’ and start acting like what they really are: a free, wild green that people have been cooking with forever.
How to make fried dandelions with garlic aioli?
Preheat oven to 425f. Cut the top half of the head of garlic off and lightly brush it with avocado oil. Bake for about 25-35 minutes. Once cooled squeeze the garlic out into a small dish. Discard the peel. Whisk 1 egg on high speed with half of the lemon juice. While continuously whisking, add Dijon mustard, water and a pinch of salt. Slowly drizzle in avocado oil. Do not pour too fast or the mayonnaise will break. If the mayonnaise is runny drizzle in extra oil until it thickens. Then whisk in garlic, lemon zest and rest of the lemon juice. Season to taste with salt and pepper. Place in an airtight container and refrigerate. Heat canola oil to 350f in a large pot. In a small bowl whisk together flour, corn starch and a pinch of salt. In a large bowl using chop sticks, stir together the remaining egg, vodka and sparkling water. Then mix the dry ingredients into the wet ingredients quickly, do not over mix. Dip the dandelion flowers into the batter and fry until they are light golden color. After frying set them on a wire rack and season with salt. Serve hot with a side of garlic aioli. Garnish with chamomile flowers.
Tips
Use dandelions that haven’t been sprayed with pesticides and grow far away from busy roads.