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Fried Dandelion Blossoms

Photo Credit
Lyudmila Mikhailovskaya/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Vegetables
Course
Other
Sources
Old Farmer's Almanac

Turn your garden weeds into a culinary delight with our recipe for Fried Dandelion Blossoms! Instead of dismissing these vibrant flowers, embrace their nutritional benefits—packed with protein, calcium, iron, and vitamins A & C. 

Dip the delicate blossoms in a light batter and fry until golden for a unique and delicious treat. The result is a crunchy, slightly bitter exterior giving way to a tender, subtly sweet center. Fried dandelions offer a creative twist on foraging, transforming a common weed into a delightful dish that showcases the untapped flavors nature has to offer.

Check out more dandelion recipes and learn more about this nutritious and delicious weed.

Harvest blooms from pesticide-free areas to ensure safety. 

Ingredients
Dandelion blossoms
Cool, lightly salted water
1 egg
1 cup milk
1 cup flour
1/2 teaspoon salt
1 pinch pepper
Deep fryer

Instructions

  1. Pick new dandelion blossoms (ones on short stems). Rinse in cool, lightly salted water. 
  2. Cut-off stem ends close to flower heads, leaving just enough to hold petals together. 
  3. Roll flowers in paper towels to remove excess moisture. 
  4. Make the batter by combining egg, milk, flour, salt, and pepper. 
  5. Dip flowers into the batter. 
  6. Drop batter-coated blossoms into a deep fryer set at 375 F. Fry until lightly browned. 
  7. Drain on absorbent paper and sprinkle with more salt as taste dictates. Enjoy!

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Jack</span> Mon, 01/09/2023 - 19:04
What is the texture of the green part?
<span>Yvonne</span> Sun, 07/18/2021 - 17:32
Would like a copy of recipe for dandelion donuts. Thank you!!
<span>Mike Krebill</span> Tue, 04/10/2012 - 14:34
The bitterness doesn't bother 80% of those who eat the fried blossoms. However, I've had my science classes make dandelion donuts for decades, and in that time have had several people vomit due to the bitterness. Dr. Peter Gail showed me how to "squeeze" the non-bitter yellow flowers free of the bitter, green receptacle. It is quick and easy with a bit of practice, and results in dandelion donuts that everyone can enjoy.
<span>Sandy</span> Wed, 07/27/2022 - 09:32
How do you squeeze out the bitterness? Thanks.
<span>Sherry Lottig</span> Mon, 04/22/2019 - 17:37
I would love the recipe for dandelion donuts.
<span>Cerine Mcgregor</span> Mon, 04/23/2012 - 17:42
Dandelion donuts? YUM!
<span>Shannon Malley</span> Sun, 04/15/2018 - 10:33
I’m going to pick some dandelions today would love this recipe . Thanks have a great day . Shannon
<span>Mike Krebill</span> Tue, 04/10/2012 - 14:29
Avoid any bitterness by removing the bitter tasting green receptacle at the base of the flower. It can be cut off with scissors or a paring knife, or can be removed by pinching, squeezing, and rolling the receptacle until the yellow flowers come free.