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Ingredients:
- 1 cup dandelion roots (cleaned and peeled)
- 1 cup buttermilk (or plant-based milk for vegan version)
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon sea salt (plus more for seasoning)
- ½ teaspoon cayenne pepper (optional for a spicy kick)
- 1 cup breadcrumbs (optional for extra crunch)
- Oil for frying (such as avocado oil, sunflower oil, or olive oil)
Instructions:
- Harvest and Clean: Harvest dandelion roots from a pesticide-free area. Clean and peel the roots.
- Soak: Soak the roots in buttermilk (or plant-based milk) for 30 minutes.
- Prepare Coating: Mix together flour, paprika, garlic powder, onion powder, black pepper, sea salt, and cayenne pepper.
- Coat: Coat the dandelion roots in the flour mixture, pressing the flour into the roots.
- Fry: Fry the coated roots in hot oil (about 350°F) until golden brown and crispy.
Notes:
- Ensure the oil is at the right temperature before frying.
- Don’t overcrowd the pan.
- Sprinkle with additional sea salt immediately after frying.
Tips and Variations:
- Use gluten-free flour blend for a gluten-free version.
- Add herbs or spices to the flour mixture for extra flavor.
- Try baking instead of frying for a healthier option.
