Ingredients
- 2 cups unsprayed dandelion flowers, wiped clean Note: When picking dandelions, pinch blossoms off from top of stems.
- 1 1/4 t salt, plus more to taste
- 1 T fresh lemon juice
- 1 C all-purpose flour
- 1 C fine cornmeal
- 1/4 t freshly ground pepper
- 1/2 t chile powder
- 1 T chopped fresh thyme, or 1 t dried thyme
- 1 large egg
- 1/4 C milk
- 2 C oil ( corn or safflower oil)
Directions
- Fill a medium bowl with 4 cups of cool water.
- Add 1 t salt and lemon juice.
- Place dandelions in the bowl and push them down into the water several times to clean them.
- Drain dandelions upside down on paper towels.
- In a medium bowl, sift together flour, cornmeal, remaining 1/4 t salt, pepper, and chile powder.
- Add thyme, and mix well.
- In a small bowl, whisk together egg and milk.
- Pour egg mixture into flour and stir until well combined to form a batter.
- Pour 1 inch of oil into a 9-inch cast-iron skillet.
- Heat oil to 375 degrees.
- Gently dip each flower into batter.
- Carefully place in hot oil; do not crowd.
- Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary.
- Drain on paper towels. Salt lightly. Serve hot as hors d’oeuvres or a side dish.