Beer-Battered Dandelion Fritters
serves 4 to 6 as an appetizer

These light, crispy fritters are an addictive snack. Serve them with garlic aioli for dipping, if desired.

3 cups dandelion flowers, stems discarded
1 3/4 cups all purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
2 cups dark beer
Vegetable oil for frying

Rinse dandelions well and drain on paper towels, blotting up any excess moisture.

Pour enough oil into heavy large saucepan to measure 3 inches in depth. Heat oil over medium heat until deep-fry thermometer registers 350°F.

In a medium bowl, combine flour, cornstarch, baking powder, and salt. Add beer and whisk until a smooth batter forms.

Fill a heavy skillet to about a 2-inch depth with vegetable oil and heat over medium-high heat until hot but not smoking (350 degrees on a deep fry thermometer).

Dip flowers one by one into the batter and drop into the hot oil. Cook until golden brown, about 2 minutes, and remove from oil with a slotted spoon. Drain on paper towels, sprinkle with salt to taste, and serve hot.