| Yield | |
|---|---|
| Source | Abundantly Wild, by Teresa Marrone |
| Prep Time | 20 minutes |
| Newsletter | Volume 21 Issue 3 |
Serve these as an appetizer or as an unusual side dish. The amount of batter given here will coat about six blossoms; make more as you need it. (from Abundantly Wild, by Teresa Marrone).
To learn about daylilies as food and to find links to other daylily recipes, see Daniel Nidzgorski's article "Daylillies for Dinner".
In a deep skillet or large saucepan, begin heating one inch of oil over medium-high heat; it will need to be at 375° F for frying.
While oil is heating, whisk together beer, flour, salt, and pepper in large mixing bowl. When oil reaches 375° F, dip flowers, one at a time, in batter, turning to coat; allow excess to drip back into bowl.
Add battered flowers to hot oil, two or three at a time. Cook until golden brown on all sides, turning carefully as needed. Drain on paper towel-lined plate.
Serve hot, sprinkled with a little garlic or herb salt if desired.
