Dandelion flowers and leaves (optional), washed well and shaken dry
1 egg
About equal part milk (approx 1/8 c)
1/8 tsp baking powder
1 Tbsp rice flour (for the crunchiness)
All purpose flour
Salt, garlic powder or a seasoning of your choice, to taste
Oil for frying
Method
Heat oil in a frying pan. Beat eggs and milk until blended. Add rice flour and enough all-purpose flour to make a pancake batter consistency (the batter should run slowing when poured from a spoon). Add seasonings and mix well, Dip the flowers and/or leaves into the batter. Allow the excess to drip off.
When the oil is hot enough (it should bubble when a dry fork is placed in it), drop the battered flowers into the oil and fry until golden brown. Drain and serve hot.
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