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My review
Fried Dandelions (Appalachian Style)
6
Micah Funk
"This is a recipe handed down by my mother and is a local favorite back in West Virginia, up in the Appalachian Mountains. This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. Has a flavor similar to that of mushrooms. One word of caution...to avoid a bitter taste, make sure the dandelion flowers you're picking have not been sprayed by dogs or pesticides."
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Ingredients
30 m servings 266Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- 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. Repeat with the remaining dandelions.
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Footnotes
- Editor's Note
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Cook's Notes
- Prepare the dandelion flowers ahead of time by submerging them in a bowl of room-temperature water with about 1 tablespoon of salt added to the water. This rids the flowers of any insects that could be in the blossoms. Soak for about 10 minutes. Rinse the flowers in fresh water. Using a salad spinner works nicely to rinse and dry the dandelion flowers.
- There is a variety of the dandelion that has a thin solid stalk and this is NOT the flower to use. Make sure the dandelions you pick have the tubular stalk.
- As an option, canola or vegetable oil can be used to fry the dandelions in but the flavor will change accordingly. Try using some other spices, like garlic powder, in seasoning to taste.
Nutrition Facts
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Reviews
Read all reviews 11Most helpful
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Newest
3/25/2012
Delicious! Cheap and easy, and everyone will be amused with your resourcefulness! Feel free to add any spice you desire to the flour and salt/pepper mixture. I add cinnamon and sweet basil in pl...
3/4/2012
My grandma made Fried Dandelions when I was young and they were always so delicious. Thanks for this recipe! Just like grandmas!
4/17/2013
I have made these for a few years now, I found a similar recipe (I use oil, though, not butter) and tried it with my small kids as something fun to do. We went out for a nice walk in a nearby fi...
4/1/2017
This is outstandingly tasty and easy. One small point of confusion though in the ingredients list it says to use "unopened" dandelions which is not correct. You should use fully opened ones and ...
5/6/2015
Good recipe ! never had tried anything from the yard before, was pleasantly surprised, I will say that I prob. had more than 80 heads and made half the breading mixture and it was more than enou...
5/7/2016
Really good! Next time I make this, I'll only use half as much flour/salt/pepper, however.
6/13/2018
I was skeptical but i made them tonight. Omg. So good. The kids went crazy for them. I made a couple changes, used fully opened flowers and salt free seasoning, then fried them in olive oil bec...
5/9/2018
This is pretty good. I also battered the opened yellow flowers this way, and the tiny, unopened buds found at the middle of the plant.
6/3/2019
So good. My 2 year old and husband couldn't stop eating them. Seasoned using Tony Chachere's and sumac. Served with a Chipotle mayo.