Thursday, May 9, 2013

Fried Dandelion Flowers

Renee asked in a comment: "Have you ever tried fried dandelions? A childhood springtime staple! My sister and I would run out a rescue them when our Dad got the lawn mower going and would have piles of them."
I never had.  It's my new favorite after-school snack.  The walk home from school becomes a foraging adventure, and this is the kind of recipe so simple and fun that even 7-year-old-boys who are usually limit their kitchen help to licking bowls and offering suggestions can get in on the action.
Pick dandelions with long stems. The bigger the flower, the easier to cook.

Dip them in a well-beaten egg, then into 1/2 cup flour seasoned with 1 tsp. salt and 1 tsp. pepper. Heat a frying pan with about 1/2" safflower oil. Put the dandelions flower down into the pan.

Cook until the batter browns. Put on a paper towel to drain. Eat.  The kids bit of the flowers and left the stems.  I ate the stems too, and really enjoyed the barely bitter and very green bite to balance out the fried deliciousness.