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!
Fried Dandies*
36-48 large** dandelion blossoms
1 cup flour
1 cup ice water
1/2 tsp salt
1 egg
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.
I love this recipe! I am definitely going to make this when dandelion season gets here (SW Ohio)!
Nice blog, valereee. I’ll be stopping by to see what you’re up to. BTW, I think morels are starting to pop in yr neck of the woods.
finspot, inspired by your post I just joined the Ohio Mushroom Hunting Club and signed up for their Morel Foray!
V. cool. Come back and tell us how you do—and remember, hunting morels is a learning curve. Don’t be disappointed if your first year on the hunt isn’t met with bushels of morels. They’re elusive and hard to spot. Your eye will get keener with practice. Good luck!
Thanks for the inspiration! I made what i called dandelion flower “fritters.” I threw in some rosemary leaves and flowers. Mmm! So easy and delicious, and how nice to eat from the garden thats otherwise predominantly bolted kale! I’ll have to try the other recipes too.
This particular foray is being led by an expert on land that is supposed to be very rich in morels, so I’m keeping my fingers crossed!
Valereee, the reports coming out of the entire lower Mississippi drainage have been very promising–you picked a good year to get started. The key factors are temp and soil moisture, and with all the flooding you should be in good shape. Unless you have a home in the flood plain…
Check out my recipe for morel cream sauce over veal chops/steak. Simple and delicious.