Dandelion Blossom Poppers

Tuesday, February 18, 2020

When I walked to the mailbox this morning I noticed dandelions coming up in the yard not far from where crocus' were peeping out too! Can springtime be far behind?

Besides their wealth of medicinal benefits, the happy little dandelion (Taraxacum officinale) reminds me of so many lovely things like... sunshine, generosity, abundance, poetry and yes, these delicious blossom poppers!

It's a comfort to know one can forage for food in the wild (or your own yard) for free, craft remedies and cook meals from what you find. Just be considerate and get permission if you need to and be a good steward of the plants and their habitat. Choose plants that are free of pesticides. Know for certain what you are taking and leave much more behind than what you take. It might be hard to wipe out the prolific dandelion but you understand.

This is a simple recipe that needs minimal guidance. Give it a try and surprise your family and friends with just how tasty these are.

Ingredients

Fresh dandelion blossoms
Salt water
Egg - whisked
Ghee - or oil of your choice
Flour - seasoned to your liking (I just use what I have on hand like I would for chicken, such as salt, pepper, paprika, etc. and taste it along the way until just right).

Note: Proportions will be according to how many blossoms you choose to fry up.

Directions


Pinch the blossoms off as close to the stem (sepal) as possible, wash and place in a bowl with a little salt water for about 10 minutes. This encourages any little critters to vacate!

When you're satisfied that they're nice and clean give them a final rinse and bounce them around in a strainer to get the excess moisture off and lay them on a paper towel.

Next, whisk the egg in one bowl and put your seasoned flour in another one. Toss your blossoms into the egg to quickly coat and then remove them to the flour for a stir until they're coated. At this point let them sit a few minutes while heating the ghee in a skillet; it gives the flour and egg a good chance to hold on.


Once the ghee is hot enough add the seasoned blossoms and fry, stirring and turning until golden brown. When they're ready, remove to a paper-towel and drain.

Oh my goodness, these are so yummy and you don't need any more of a recipe than this. Use your instincts on how to season and for how long to fry. You can do it...have confidence in your inner forager-fryer person!!


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