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When KTTS Nashville Insider "Nashville Kat" was telling me that over the weekend she fried up some dandelions- I thought she was pulling my leg. As it turns out she wasn't, she even sent me her recipe.
I have yet to try it. It's not that I am lacking dandelions- I think I have a bumper crop this year. It's the fact that I don't know if I want to try it.
I know there are several flowers that are edible. I have even heard of a dandelion "greens" salad but to eat the bud? I just don't know.
Kat told me that before you fry you need to submerge the flowers under water for about 5 minute to get all the little bugs out. Then dry the flowers on a paper towel. If there are any bugs left you will see them crawl off the flower.
Here is the recipe if you wanna give it a try. Then let me know if you do- I want to know how YOU like them.
1 cup rice flour (regular would work too)
1 tablespoon salt
½ tablespoon ground black pepper
40 dandelion blossoms, stems removed
¼ cup butter
Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated. Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate.
Note: the dandelions must be submerged under water for 5 minutes, then drained then repeat this step as many times as it takes to kill all the tiny bugs. I know I have gotten them all when I lay the flowers on paper towels to dry and I don't see any microscopic bugs trying to walk away. Kind of tedious but worth it unless you need a bit more protein, then leave the bugs!
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