In this edition of Cooking with Cannabis, Chef Sebastian Carosi - the short -order cannabis revolutionary - gives The Bluntness his recipe for Country Fried Dandelions With Smoky MILF Style Ranch.

Country Fried Dandelions With Smoky MILF Style Ranch

• Servings: 3-4
• Total THC/CBD: Depends on the potency of the products used
• Prep time: 25 minutes
• Cook Time: 6-8minutes

Note From Chef Carosi

The dandelion is probably one of the most common and recognizable varieties of edible wild weeds in the botanical kingdom today. Just take a look in either your front yard or your back yard- they’re there. The entire dandelion plant is edible. A powerhouse of dense nutrition, comparable to most so-called super foods such as spinach, arugula, and kale.

Eating the crowns and flowers raw in salads or crispy tempura fried, have to be my favorite go-to dandelion preparations. These nice-sized dandelion flower fritters are fried in a very light and lacy tempura style batter, making these party poppers hard to keep up with.

The simple MILF style ranch dip will have all the neighbors begging you for more of those crispy country fried front yard flowers better known as a nuisance. Don’t worry it’s considered hip to eat weeds. I hope you enjoy them as much as I do.

Equipment Needed

• 2 medium stainless-steel mixing bowls

• 2 medium wire whisks

• a slotted spoon or fry spyder

• paper towel lined sheet pan

• serving vessel or vessels

• small mason jars

• electric fryer or cast-iron skillet fry setup

Ingredients

• 3 cups fresh picked dandelion flowers

• 1 cup non-GMO cornstarch

• 1 cup organic all-purpose flour

• 2 tbsp rice flower

• 1 tsp non-GMO baking powder

• 1 tsp + 2 tbsp jacobsen sea salt flakes

• ½ tsp fine ground black pepper

• 2 cups ultra-cold club soda

• enough oil to fry (I prefer peanut oil)

Ingredients For MILF Style Ranch

• ¾ cup mayonnaise

• ½ cup sour cream

• ½ cup buttermilk

• 2 tbsp cannabis vinegar (made in the mb2e)

• 2 tbsp cannabis olive oil (made in the mb2e)

• ¼ tsp fresh cannabis pollen (optional if available)

• 1 tsp fresh cracked pepper

• 1 tsp kosher salt

• ¼ tsp dry mustard powder

• ¼ tsp garlic powder

• ½ tsp onion powder

• 2 tsp chipotle adobo (the puréed contents of canned chipotle peppers)

• 1 tsp dry parsley flakes

• ¼ tsp each dry oregano, dry basil, dry dill

How To Make It

1. Make sure to pick big open dandelions and clean them free of bugs.

2. In a stainless-steel mixing bowl mix the all-purpose flour, 1 tsp salt, cornstarch, cracked pepper, and rice flour with a whisk.

3. Whisk in the club soda until just blended (DO NOT OVERMIX).

4. Preheat your oil to 350°.

5. Dip the dandelion flowers into the batter and fry them in the oil until GBD (golden brown and delicious) turning occasionally, 2-3 minutes total.

6. Transfer the crispy flowers to a paper towel-lined sheet pan and season them with the remaining sea salt. repeat this process until all of the flowers are fried.

7. Serve hot with smoky MILF style ranch.

8. For the smoky MILF ranch, mix all of the ingredients in a mixing bowl with a whisk until combined well, and refrigerate (if possible, overnight). Mix well before serving.

To learn more about Chef Carosi, visit his Camp Ruderalis website or follow him on Instagram.

Need more cannabis-infused cooking inspiration? Here are 5 of our Favorite Cannabis Cookbooks to Satisfy Your Weed & Culinary Senses!