Dandelion Tempura With Curry Salt (Vegan)

• 1 handful dandelion flowers and young leaves
• 3 tablespoons all purpose flour
• 1 tablespoon rice flour
• 80 milliliters water
• oil for frying
• 1 teaspoon salt
• 1 pinch curry powder

1. Mix the salt and curry powder, and set aside. Wash the dandelion flowers and leaves, and pat dry with a cooking towel or paper towel.
2. Start heating the oil. Meanwhile, combine the flour and rice flour and mix well. Add the water and mix roughly with a whisk, being careful not to mix too much so that it does not create gluten.
3. To check the temperature of the oil, fry a small drop of batter. When the drop barely reaches the bottom of the pot and comes up to the surface soon, it's about 170 u0b0C (340 u0b0F), which is the right temperature. If it touches the bottom and is slow to come up, the oil is not hot enough. If the batter splashes on the surface, it's too hot.
4. Dip only the bottom of the flower in the batter and flower for about 10 seconds. To fry the leaves, dip the entire leaf in the batter, scrape off the excess at the edge of the mixing bowl, and fry for a few seconds. Serve immediately with the curry salt.

handful dandelion, flour, rice flour, water, oil, salt, curry powder

Taken from food52.com/recipes/27456-dandelion-tempura-with-curry-salt-vegan (may not work)