Description
If you’ve ever looked out at your lawn and seen a sea of yellow dandelions, you might be surprised to learn that those common weeds are actually edible — and incredibly tasty when fried! Fried Dandelion Blossoms are a classic forager’s treat, offering a crispy, slightly earthy, and nutty flavor that pairs beautifully with a light dip or just a sprinkle of salt.
Ingredients
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2 cups fresh dandelion blossoms (make sure they’re pesticide-free)
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1 cup all-purpose flour
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1 large egg
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3/4 cup milk (or plant-based alternative)
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp garlic powder (optional)
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1/4 tsp paprika (optional)
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Oil for frying (vegetable or sunflower oil works best)
Instructions
Pick your dandelion blossoms from a clean, pesticide-free area. Choose fully open, bright yellow flowers. Avoid buds or overly mature flowers. Rinse them gently in cool water to remove dirt and insects, then pat them dry with a paper towel.
In a mixing bowl, whisk together the flour, egg, milk, salt, pepper, and any optional seasonings (garlic powder and paprika). The batter should be smooth and slightly thick — similar to pancake batter. If it’s too thick, add a tablespoon of milk; if too thin, a sprinkle more of flour.
In a deep skillet or saucepan, pour about 1 inch of oil and heat over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping in a bit of batter — if it sizzles and browns, it’s ready.
Hold each dandelion blossom by the green base and dip it into the batter, coating it evenly. Let excess drip off before carefully dropping into the hot oil. Fry a few at a time, making sure not to overcrowd the pan.
Fry each side for 1-2 minutes or until golden brown and crispy. Remove with tongs or a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crisp.
Notes
Always harvest dandelions from areas that are not treated with herbicides or pesticides, and far from roadsides. Avoid picking them from lawns treated with synthetic fertilizers or weed killers. Early spring flowers tend to be the most tender and flavorful.
- Prep Time: 15 minutes
- Cook Time: 10 minutes