Crispy Fried Dandelions

Begin by rinsing the dandelions under a gentle stream of cool water, then pat them dry with paper towels to remove excess moisture. Next, carefully trim away the leafy stems from each flower, setting them aside for later use.

In a small bowl or measuring cup, combine the flour, curry powder, and salt to create a dry mixture. In a separate large bowl, whisk the egg until it's fully incorporated, then gradually add the flour mixture until a smooth consistency is achieved. Gradually pour in the beer, mixing until the batter has a consistency similar to that of a thin pancake batter. If necessary, add additional beer to achieve the desired thickness.

In a small saucepan, heat the oil over medium-high heat until it reaches 375 degrees F (190 degrees C). If a thermometer is not available, monitor the oil's temperature by observing its behavior - when it begins to shimmer and move, it's ready for use.

Working in batches, dip each dandelion flower into the batter, taking care not to overcoat it. Then, gently drop the battered flower into the hot oil and fry until golden brown, approximately 3 minutes. Remove the cooked flowers from the oil with a slotted spoon and transfer them to crumpled paper towels or a wire rack, where they can be served warm.