Part 2: Fried Dandelion Blossoms
Dandelions are probably one of the best known flowers but are
also probably the least appreciated. However it should be appreciated
since every part of this small yellow wildflower, from it flower to its
roots are edible.
The name dandelion has been slurred from the original
French dent de lion . The yellow flowers appear early in
spring on the end of a long, hollow stalk which emits a bitter milky
liquid when broken. The long toothy edged leaves grow in rosettes
directly from the roots.
Many people have eaten dandelion greens. They are quite good
boiled and if you want a milder tasting dandelion green, you just change
the water once during the boiling. The roots also may be scraped and
boiled in salted water or they can be roasted and used as a coffee
substitute. I have not tried either of these but I have heard the coffee
substitute is not very tasty.
It is the blossoms that I like best. As children we eagerly
collected up a sink full of dandelions from a large front lawn and field
for my father to batter and fry for us. I myself had not been able to
show my children how to make fried dandelion blossoms until this year as
we have so few of them here but they seem to be increasing in our area
and while taking a walk with my daughter we collected up what dandelions
we could find. My neighbors had no problem with our picking their
We took them home and soaked them to get any bugs out, then dried
them off on some paper towels. I cut off any stems close to the flower
heads. In a bowl I mixed 1 cup milk, 1 cup flour,
˝ tsp salt, 1 egg and a bit of pepper.
I put about a half inch of oil in the bottom of a frying pan (you
can also deep fry them but to me this way is just as easy) and started
it heating. Dip your blossoms in the batter, then drop them in the hot
oil. I found I could only do a few at a time because they cooked so
quickly and had to be turned quite fast. When brown on both sides I
drained them on more paper towels and salted them.
I felt quite pleased when my daughter tasted them and pronounced
them “good” and then proceeded to eat most of them. We are now
collecting as many as we can for a dandelion jelly recipe that I am
anxious to try but that will have to wait for another article.