Recipes

Fried Milkweed Capers

Evan Hennessey

Chef/Co-Owner

Stages at One Washington

Dover
N.H.
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Menu Price: 
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Yield: 
1/2 C
Ingredients: 
1/2
c
Unopened Milkweed Flower Buds
1
c
Recipe: 
As needed
Oil
As needed
Salt
As needed
Freshly Ground Black Pepper
1
Place picked, unopened milkweed flower buds in a vacuum-seal bag and add pickling liquid. Vacuum seal on high and refrigerate for 2 weeks. Remove milkweed buds and strain off pickling liquid (reserve liquid for another use). Place milkweed buds on dehydrator trays and dehydrate at 100 degrees F for 14 hours. Remove from dehydrator and allow buds to cool to room temperature. Keep at room temperature for 24 hours. Deep-fry at 365 degrees F until crisp, about 45 seconds. Remove from fryer, transfer to paper towels and season with salt and pepper. Allow to cool and reserve until needed.
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