Fried dandelion blossoms are an interesting side dish to round out a menu, or to add as garnish to greens or vegetable dishes. You can make this recipe in no time at all.
Things You'll Need
- Freshly picked dandelion blossoms
- 1 cup cornmeal
- 1/4 cup whole wheat pastry flour
- Salt and pepper
- Frying pan
- Canola or peanut oil
- Paper towels
Locate dandelions that have not been sprayed with herbicide or other poisons. Organic dandelions are a must for this recipe!
Gather the blossoms shortly before cooking them. Dandelion blossoms are at the peak of freshness soon after you pick them.
Choose the fullest blossoms, avoiding any that are beginning to close or have not yet fully opened. Fullest blossoms will be the sweetest.
Prepare the blossoms. The yellow blossom is sweet, but the green is bitter. Though you need to keep some of the green stem to hold the blossom together, get as little as possible. Blow off the blossoms to rid them of any insects, and rinse them quickly.
Create the batter. A simple cornmeal batter allows the flavor of the dandelion blossoms to shine through. Mix together 1 cup cornmeal, ¼ cup wheat pastry flour, and salt and pepper to taste. Add other dry seasonings if you like.
Dredge the blossoms in the cornmeal mixture and fry, blossom down, in hot peanut or canola oil until golden brown
Keep warm in an oven. If you have a large batch of dandelions to fry, place the fried blossoms on a cookie sheet covered with paper towel in a 250-degree oven. If you are serving them immediately, drain on paper towels to absorb excess oil.
Serve as a side dish or garnish. This is a great dish for gatherings because it is so unexpected!
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