Keeping with the oft-hated, yet delicious dandelion, today I fixed fried dandelion flowers.

1 egg
Milk
Flour ( I used Bob’s Red Mill GF Blend, since I have a gluten sensitivity)
Dandelion flowers (no stem, rinsed in slightly-salted water to clean and then blotted dry)
Oil for Shallow Frying
Paper towel and a plate to drain the excess oil from the finished product

Get your skillet smoking-hot and add the oil. I used a japanese toasted-sesame, if anyone’s interested in minute details. Around 1/16” of oil is all I used.

Beat the egg and add some milk until it looks the proper consistancy- I don’t bother with exact amounts. Drag the yellow flowers through the milk and egg mixture then through the flower, making sure to coat the backs of the petals.

Drop the flowers in golden-side down. They will fry in a flash- It only takes about 10 seconds, so have your draining plate and towel already set up and close to hand.

The finished product tastes quite like fried sweet corn. Avoid the green bits if you don’t like bitter food.