Tasty Fried Dandelion Blossoms

Farm Friend Friday ~ http://www.verdefarm.com/

Each Spring these beautiful yellow blossoms start popping up everywhere , dandelions are probably the most well known wild herb. But most people consider the plant a nuisance and unsightly on their well manicured lawns , that's a shame. Dandelions are very nutritious and can be used medicinally for many health problems. If you would like to read more about their nutritional value and medicinal properties , click here ~ http://www.wildmanstevebrill.com/Plants.Folder/Dandelion.html ~. Today I'm sharing a recipe I tried for the first time last Spring and they're absolutely delicious. Dandelion blossoms should be gathered in the middle of the day when they are fully open and dry. You should always harvest from areas that haven't been treated or sprayed with chemicals. You may get a few bugs as you gather , so be sure to wash well. I bring them inside and emerge in a bowl of water for a minute , make sure you remove any bits of stem that may be attached ..........................

spread them out on a cloth and let them drain while you're mixing up your batter.

You'll need .......

1 egg

1/2 cup flour

1/2 cup milk

Cooking oil

Add the 1/2 cup milk to a bowl , add egg and whisk well , add your favorite type of flour and whisk. You can add salt and pepper if you like , it's optional.

Dip dandelion blossoms in batter , cover completely .......

I use olive oil to fry , but it should be heated on a low heat , my oil got to hot the first time I made these. Start on med-low heat , watch closely , you may to need to adjust heat depending on your stove. Drop your battered dandelion in and let them cook until browned on each side. Remove from oil and drain on paper.

Fried dandelion blossoms are delicious with your favorite dip , we love them with ranch dressing. They're also good as a dessert , served with honey , maple syrup or my shag bark hickory syrup for dipping.

Hope you'll give them a try , I think you'll like them.

~ Farm Friend Friday Blessings ~

JoyceAnn

Cooking Up Some Dandelion Greens ....................

I'm linking up with " Farm Friend Friday " , click the button on my sidebar to learn more about this event hosted by " Verde Farm ".

I love this time of the year when the dandelions start rearing their beautiful little heads , but before they blossom .............................

grab a basket and head outside to gather some of the green leaves. If you gather the younger leaves they will be less bitter , dandelions tend to get more bitter after they bloom , but they're still edible. Be sure you identify and gather dandelion leaves only.

I always wash my greens 3 times or until they're clean and I don't see any dirt or trashy bits in the water.


~ Double Dandy Dandelion Greens ~



Dandelion Leaves ~ 1 lb

2 or 3 Garlic cloves

1 or 2 tbsp Extra Virgin Olive Oil

6 Dandelion Blossoms

I like to cook my greens in a cast iron frying pan , fill the frying pan about halfway with water and add your greens. Bring water to a boil and reduce heat , let greens cook for about 10 minutes . Remove from heat and strain greens , let pan cool for a few minutes , dry the pan , add your extra virgin olive oil and minced garlic to pan , cook on low heat until garlic starts to get clear , add greens back to pan. Stir to coat greens with oil and garlic , heat thoroughly. Remove from heat and I like to chop the greens with a hand held chopper while they're still in the pan. Place on plate , sprinkle with dandelion blossom petals. Serve with boiled eggs and cornbread , be sure to add a few dandelion blossom petals to your cornbread batter and a dash of vinegar over your greens. Enjoy !!


Hope everyone has a Wonderful Weekend !



~ Farm Friend Blessings ~
JoyceAnn