Grandma and Grandpa made these with Silas last spring, and he LOVED them! He was excited for me to try them, and I was very impressed. They taste like a fried veggie, especially like battered mushrooms. They’re extra good dipped in ranch dressing.

Fried dandelion blossoms

INGREDIENTS

About 20-30 dandelion blossoms

2 eggs

About 1/2 cup flour

Salt & pepper

About 3 tablespoons butter

2 tablespoons olive oil

DIRECTIONS

1.) For the dandelions, remove as much of the stem as possible. It’s OK to leave the tiny green leaves at the base of the blossom. Soak the dandelions in cold water for a few minutes, in case of insects.

2.) In a small bowl, crack eggs and mix with a fork.

3.) In another bowl, combine flour, salt, and pepper.

4.) Heat butter and oil in a skillet. (I used an electric skillet.)

5.) Drain water from dandelions. Dip dandelions in the egg, then roll in flour.

6.) Place the battered dandelions in the hot skillet. Cook until browned (medium to high heat), then flip and brown the other side. If they clump, break them apart. The pieces should be tiny, and nicely browned. Cook until very tender. Serve hot with a side of ranch.

We have a good crop. Bet you do, too, or hopefully you can find some!

The blossoms will look pretty pathetic after you soak them in water, but they’ll hold up just fine.

The dandelions are quite messy looking after being dipped in the egg and flour. It’ll all come together in the skillet. Enjoy!

~ Stella