Here’s a thought experiment: Your buddies blindfold you and take you to the local, where you have your usual draft. Someone orders up a plate of Fried Dandies. Hmm…that sounds good, if unfamiliar and maybe a little twee. You munch one down and grab another. Then another. The taste is hard to place. The Fried Dandies are light and crunchy on the outside and a little bit squishy on the inside, but not like seafood. They’re fresh and bright. They’re addictive. You remove the blindfold. Fried dandelion blossoms? Are you kidding? ‘Fraid not, son. Now have another. It’s good for you!
36-48 large** dandelion blossoms
1 cup flour
1 cup ice water
1/2 tsp salt
Remove as much of the dandelion stem and greenery as possible without damaging the blossom itself. Heat oil in a skillet on medium high. Mix flour and salt in a bowl. Add ice water and stir. Blend in egg. Use tongs to submerge dandelion blossoms in batter and drop in hot oil. Fry in shifts. Serve with beer.
* adapted from Peter Gail’s Dandelion Celebration.
** The biggest and best dandelions can be found in abandoned lots and field margins—places that see neither mowing nor herbicides. When allowed to grow freely, dandelions can reach impressive size, with blossoms a few inches across.