Golden Dandelion Tempura Blooms

Golden Dandelion Tempura Blooms

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As a child we used to refer to the dried out, white parachute dandelions as a 'Nana Bozza'. Have no idea what the literal translation from Maltese to English is, but my kids now call them Nana Bozza's too!

  • Nana Bozza... how cute! I've never heard of that before, thanks Nanette!

  • MsGourmet — Tuesday 20th October 2009 12:40 pm

    i love it! i never thought of frying dandelions! i'm a fan of dandelion greens but for some reason it never occurred to me to eat the flowers or to fry the flowers. I bet this are out of this world! Gorgeous photos as always, Bron!

  • Hi Amanda, they're cute hey! Sadly it's not an original idea as there are heaps of different versions on the web for dandelion fritters, but I preferred a tempura batter keeping them light and crispy. Thanks heaps

  • amanda — Tuesday 20th October 2009 12:52 pm

    This post has the word beauty written all over it. So lovely and graceful!

  • Thanks so much for your sweet words Anh, xx

  • Anh — Tuesday 20th October 2009 1:18 pm

    Wow, how absolutely gorgeous. I especially love how fluffy these look.
    Your photos are stunning too :) Just added you to my feed. Hope to chat soon!

  • Thanks so much Mel

  • Mel @ — Tuesday 20th October 2009 6:56 pm

    Oh WOW! Love that yellow - fabulous post to wake up to! I love living vicariously through my second spring this year through your blog photos - thank you x

  • Hi Mowie, thank you so much, likewise I'm very glad to have along for the ride, take care.

  • Mowie @ Mowielicious — Tuesday 20th October 2009 7:07 pm

    O this is so funny! I never knew you could actually eat them! I have plenty of dandelions in my garden each year, wether I like it or not they keep coming back. Ofcourse it's autumn now here so I will have to wait until next year, but will for sure try this out! love the photos!

  • Thank you Simone, yes it feels a little strange eating weeds, but they're all good. Thanks again

  • Simone (junglefrog) — Tuesday 20th October 2009 8:27 pm

    I made these today for my girlfriend who came over to visit....we loved them. I had some plain dipped in soy sauce, some with icing sugar sprinkled on, and some with a tiny bit of salt. We both preferred the salted ones the best, followed by the icing sugar ones. Lovely idea and Sahara was very curious about why we were eating flowers! hehe. I thought we had paddocks of them, as our paddocks are also yellow, but on closer inspection most were only found a handful of dandelions unfortunately :( Love the photos too Bron, you clever thing you! Are you taking them on manual settings, what sort of camera do you have?

  • Oh super! I'm so glad you made them and enjoyed them Lisa. Thank you for your kind comments, I've emailed you about the camera.

  • Lisa Brook — Wednesday 21st October 2009 3:42 pm

    Dandelion tempura sounds absolutely great. Dandelions are common in Japan. I wonder why they don't make it there? After all they do eat chrysanthemums.

    Murasaki Shikibu — Friday 23rd October 2009 5:13 am

    That is an original recipe! In spring, I'll have to try it...

    Great shots and lovely flowers!



    Rosa — Wednesday 28th October 2009 2:00 am

    lovely photos and amazing tempura, it looks tooo nice to eat! well done! cheers from london,

    pity — Wednesday 28th October 2009 5:50 am

    I love these flowers. Didn't know they were edible. Wow! Love the photos. All winners, including the last one with the bee.


    Paz — Thursday 29th October 2009 11:26 am

    Very interesting post. Love the photos. My father used to make dandelion wine but unfortunately that was well before I acquired a taste for wine so I never tried it.
    The tempura blossoms look interesting.

    Joanne — Thursday 5th November 2009 12:20 pm

    i must remember this... as a budding herbalist and a strong believer in home remedies and choosing the herbs that grow in your garden over store-bought ones, this is a lovely and delectable recommendation for people who need liver support... of course, deep-frying is probably not the best option, but then, you can't have your cake AND eat it, can you?

  • Hehe, I agree Johanna the deep-frying sort of offsets the "healthy", however they're equally delicious in an omelette and I imagine most egg dishes, being a little healthier. They're also a simple edible garnish to salads. Thanks heaps

  • johanna — Friday 6th November 2009 6:23 am

    Oh Bron - too gorgeous! I have eaten dandelion leaves in salad but I did not think to eat the flowers. What gorgeous fritters they make! We have a field of them that appear every spring near the house... but there is a busy road nearby and occasionally there are horses, dogs and probably foxes that also use the field... so probably not ideal :(

    Jeanne — Thursday 19th November 2009 2:44 am

    i love your photo

    so clear so gorgeous!

    YOYO love cooking — Thursday 3rd December 2009 2:28 am

    Thank you everyone for your delightful, kind and generous comments.
    I really really appreciate them and I apologise once again for being so slack in responding to you all.

    bron — Tuesday 8th December 2009 4:26 pm

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