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amount of new dandelion blossoms — stems removed as well as small green leaves closest to the blossoms. (The green bits make it bitter but don’t remove the part that keeps the flower together.)</p><p id="9269">1 cup flour</p><p id="8621">1 cup milk</p><p id="7dac">1 egg.</p><p id="61bc">Pinch of salt</p><p id="75f7">Pinch of nutmeg (optional)</p><p id="0131">Canola oil for frying</p><p id="fb6d">Whisk ingredients together. The batter should be on the thin side. You want it to lightly coat the blossoms vs a big, gloopy amount of batter ( we’re not making deep-fried fish.)</p><p id="e86f">In a frying pan heat 1/2 inch — 1-inch canola oil. Once the oil is hot but not smoking, gently dip the dandelion blossoms into the batter and add to the pan.</p><p id="f4d9">Cook for approximately 2 minutes — until they are lightly browned on all sides.</p><p id="e8b8">Place on a plate with a paper towel to absorb any excess oil.</p><p id="c2a5">Don’t dip the fried blossoms in anything because you won’t need to. Eat one first and if you want a light squeeze of lemon, go for it.</p><p id="23ab"><i>Author’s note: If you have a tempura batter in the house, you can always use it as a shortcut. Just make sure the batter isn’t too thick.</i></p><p id="ee54"><i>Thanks for reading! I have loads of food essays (delicious recipes too) and thoughtful and quirky simpler living essays waiting for you. (Well over 100 of them!) And <a href="https://psiloveyou.xyz/true-love-doesnt-need-flowers-chocolate-or-a-valentine-s-card-b9a291ef4c26?source=friends_link&sk=078a26f01044be800f0f356e2bf97147">this story</a> caught the attention of NBC News in New York!</i></p><div id="66b1" class="link-block"> <a href="https://readmedium.com/how-to-grow-a-windowsill-garden-from-kitchen-vegetable-scraps-36f57e7649c5"> <div> <div> <h2>How To Grow a Windowsill Garden From Kitchen Vegetable Scraps</h2> <div><h3>You hit pay dirt when you regrow what’s in your fridge.</h3></div> <div><p>medium.com</p></div> </div> <div> <div style="background-image: url(https://miro.readmedium.com/v2/resize:fit:320/1*T_EPp_5fHO8qNroQCG7Rsw.jpeg)"></div> </div> </div> </a> </div><div id="9830" class="link-block"> <a href="https://readmedium.com/soul-saving-salad-dressing-26e6ec4a83ba"> <div> <div> <h2>Soul-Saving Salad Dressing</h2> <div><h3>A simple homemade salad dressing so you stop buying the sad bottled stuff.</h3></div> <div><p>medium.com</p></div>

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Fried Dandelion Blossoms

These are so delicious, you‘ll never hate dandelions again.

This is a story about how you can be a lover of nature and also fried goodness, as my sister says.

Fried dandelion blossoms taste lightly sweet and of their mild flower selves. I kid you not.

You get to be at one with the wild, and instead of killing a so-called weed you shall eat it instead. You instantly become the accidental forager. A cook of wild foods. Someone who knows how to eat for free. You’re like one of the pioneers who brought dandelion seeds on purpose to the New World.

“The common dandelion is an introduced plant in North America. In the mid-1600s, European settlers brought the common dandelion (scientific name, Taraxacum officinale) to eastern America and cultivated it in their gardens for food and medicine.”

Every single part of a dandelion is edible so you don’t need to worry about killing anyone. In fact, they are little powerhouses of vitamins A, B, C, and D, as well as minerals, such as iron, potassium, and zinc.

Forget about the 100-mile diet. I picked the dandelions by the side of our house.

“If you can’t beat them, eat them.” James A. Duke, botanist.

Warning. You will probably brag about your foraging and cooking adventure to all of your friends and family. You won’t be able to stop yourself.

Because dandelions don’t come along every day. Really — they don’t. Their season is in the spring from May to June and they usually take a little hiatus and come back strong again in August.

Stay away from places with lots of traffic, or where they potentially could have been sprayed (although you’d easily see that as the plant dies pretty quick) or where dogs do their business.

These fried dandelion blossoms take about 15 minutes from picking the new blossoms to dipping them lightly in a thin tempura batter and frying them in a small amount of canola oil. Canola oil also comes from a plant. See how good you are?

The original fast food. From McNature.

Fried Dandelion Blossoms

Any amount of new dandelion blossoms — stems removed as well as small green leaves closest to the blossoms. (The green bits make it bitter but don’t remove the part that keeps the flower together.)

1 cup flour

1 cup milk

1 egg.

Pinch of salt

Pinch of nutmeg (optional)

Canola oil for frying

Whisk ingredients together. The batter should be on the thin side. You want it to lightly coat the blossoms vs a big, gloopy amount of batter ( we’re not making deep-fried fish.)

In a frying pan heat 1/2 inch — 1-inch canola oil. Once the oil is hot but not smoking, gently dip the dandelion blossoms into the batter and add to the pan.

Cook for approximately 2 minutes — until they are lightly browned on all sides.

Place on a plate with a paper towel to absorb any excess oil.

Don’t dip the fried blossoms in anything because you won’t need to. Eat one first and if you want a light squeeze of lemon, go for it.

Author’s note: If you have a tempura batter in the house, you can always use it as a shortcut. Just make sure the batter isn’t too thick.

Thanks for reading! I have loads of food essays (delicious recipes too) and thoughtful and quirky simpler living essays waiting for you. (Well over 100 of them!) And this story caught the attention of NBC News in New York!