Batter-Fried Dandelion

Batter-Fried Dandelion
2 Cups Dandelion Blossoms
1 Egg -- beaten
1 Cup Milk
1 Cup Flour
1/2 Tsp. Salt
1/4 Tsp. Pepper
Fat For Frying
Pick the dandelions as close to the head as possible (the stems are very
bitter). Rinse well; pat dry with paper towels. Beat the egg, milk,
flour, salt, and pepper in a small bowl. Dip each flower into the
batter.
Deep-fry in oil that is hot but not smoking (350F - 375F), until golden
brown. Drain on paper towels and sprinkle with salt.
CHIPPEWA INDIAN FRIED BREAD
2 1/2 c All-purpose flour
1 1/2 tb Baking powder
1 t Salt
3/4 c Warm water
1 tb Vegetable oil
1 tb Nonfat dry milk powder
Vegetable oil (for deep
-frying)
Cinnamon sugar
Makes 8
Combine flour, baking powder and salt in large bowl.
Combine water, oil and dry milk powder and stir into
flour mixture until smooth dough forms. Turn out onto
lightly floured surface. Knead 4 times into smooth
ball. Cover and let rest 10 minutes.
Divide dough into 8 balls. Flatten with fingertips or
roll out each ball to form 8- to 10-inch round. Make
small hole in center of each with finger or handle of
wooden spoon. Lightly flour rounds, stack and cover
with towel or plastic wrap. Heat about 1 inch oil to
375 F in deep fryer. Gently place 1 bread round in
hot fat and cook until golden and crisp, 1 to 2
minutes on each side. Drain on paper towels. Repeat
with remaining dough. Serve bread hot or at room
temperature, sprinkled with cinnamon sugar.
FRIED CUCUMBER
1 Cucumber
Salt
Pepper
Cracker crumbs
1 Egg -- beaten
Salad oil
Peel cucumber and cut lengthwise into 1/4 inch slices. Pat dry between
paper towels; sprinkle with salt and pepper. Dip slices in cracker
crumb, then in egg, and again in crumbs. Deep fry in hot oil at 390
degrees until delicately browned. Drain on absorbent paper.