Fried Dandelions (Appalachian Style)

Fried Dandelions (Appalachian Style)

3
Micah.Funk 4

"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."

Ingredients 30 m {{adjustedServings}} servings 266 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews 3

  1. 4 Ratings

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leslie
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 place of salt and pepper and serve with hot fudge syrup or syrup of choice!!

americanmom82
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!

cookincat743
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 field and picked dandelions, then came home and fried them up. I wasn't expecting for them to taste DELICIOUS and for my three and two year old to beg me to make them again and again!! I always describe them as tasting like fried green beans, without the juiciness of fried green beans. These are just crunchy little bites of heaven. To this day the minute dandelions appear in the spring, my kids ask me to make them. I love the tip for soaking them in salt water to get rid of any bugs! Next time I will definitely do that.