I expected these to be bitter and even plain bad, but they surprised me. They were kind of vegetal and tender. With dipping sauce, they could pass for zucchini or squash blossom. I didn’t have any milk, so I made up a Tempura batter (from a mix….gasp!).
you will need:
2-3 cups of dandelion flowers
1 egg, beaten
1 cup milk
1/4 cup all-purpose flower
1 cup cornmeal
1 teaspoon salt
1 teaspoon pepper
1 cup vegetable oil
1. Collect your dandelions from a nice clean pasture (not one where your dog or boyfriend pee). Soak them in water for 15 minutes to wash and remove any bugs. Drain on rack or in strainer.
3. Mix up your batter including all the ingredients save the oil and the flowers.
4. Put your oil in pan and heat. You want about an inch of oil.
5. When the oil is hot dip the flowers into the batter.
6. Cook until golden brown. Let drain on paper towels or racks. Serve with your favorite dipping sauce.