Lots of the “weeds” found in yards have culinary and/or medicinal uses. If you visit mine, you’ll find burdock, chicory, garlic mustard and of course the ubiquitous dandelion.
Now is the best time for a salad or spring tonic made of fresh, young dandelion greens that haven’t become embittered, but one of my fave uses is deep-fried dandelion blossoms. I found it several years ago in a church cookbook and was skeptical of the author’s assertion that they taste just like the battered, fried mushrooms. They do! In fact the texture is better than ‘shrooms’ because there’s no “slime factor” and the blossom doesn’t separate from the batter like the ‘shroom does.
When you take your pan to the meadow, be sure to pick the brightest, youngest full blooms. The stem of the flower is quite bitter so take care to remove all of it. Wash the flowers in several rinses of lukewarm water and blot them, spin them and/or allow them to air-dry before battering.
Deep-Fried Dandelion Blossoms
1 pan of yellow dandelion blossoms
3 tablespoons of milk
small bowl of flour
oil for deep frying
Beat eggs in milk until blended. Dip blossoms in the egg mixture and then roll them in the flour until well covered. Fry in small batches until golden brown, drain on paper towels and salt to taste.