- 2 c dandelion blossoms
- 1 egg, slightly beaten
- 1 c milk
- 1 c self-rise flour
- 1/4 tsp pepper
- 1 tbsp onion powder
- ¼ tsp cumin
- 1 tbsp basil
- Light olive oil for sautéing
- 1/2 tsp garlic salt
When you go out hunting for your dandelion blossoms, you will need certain tools, scissors and a 2-cup measuring cup to collect blossoms in.
1. Cut dandelion blossoms right under the base of the head, avoiding bitter stems. Pick blossoms just before using, as the blossoms will close up quickly after cutting.
2. Fill a bowl with water, put blossoms in and rinse well; place on paper towels and gently pat dry.
3. Beat the egg, and milk in medium size bowl; add flour, pepper, onion powder, garlic salt, and savory herbs– cumin and basil.
4. Mix well. Dip each flower head into the batter, one at a time.
5. Sauté flower blossom in olive oil, until golden brown. Drain on paper towels, or a clean brown paper bag. Serve hot.
I hope when you notice dandelion greens growing on your lawn that you do not kill them, besides being a nice early spring time treat to eat, the honeybees like the blossoms as well.
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