Dandelions get a bad rap. People who prize clean, manicured lawns despise them to the point of spraying herbicides on the same grass they walk on barefoot. Me, I kind of enjoy them. Their bright yellow flowers popping up in early spring are a sure sign that spring (and turkey season) are just around the corner.

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Although some see dandelions as an ugly weed, I view them as a tasty snack and a sure sign of spring. Drizzle the hot fried flowers with hot honey before serving. Images by author.

Every part of a dandelion is edible, raw and cooked. From root teas, to salad greens, to these tasty fried blossoms, they make an interesting addition to your foraged spring menu. They are good for you, too. One study placed dandelions in the top 25 healthiest foods you can eat.

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Every part of the dandelion is edible.

These fried blossoms are a quick and easy way to add dandelions to your menu. Lightly floral and sweet, with just a bit of heat from the hot honey drizzled over the top, these make a great snack, dessert or appetizer.

Start by picking the blossoms. Choose freshly bloomed flowers that haven’t started to fuzz up. Reach down and pinch the bloom off just where it meets the stem. The stem and base can be a bit bitter, so you can trim those off with scissors before cooking.

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Trim away as much of the green stalk as possible, because it can be bitter.

To make the batter, blend the beaten eggs, milk, cinnamon, honey and flour. I check the blooms closely for insects or dirt and just brush away any that I see. You can wash the blossoms, but you have to fully dry them before you can fry or the batter won’t stick.

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Mix the batter.

To cook, heat the butter and oil together in a skillet over medium heat. When the butter starts to brown a bit, dip the blossoms a few at a time into the batter.

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Dip the blooms a few at a time into the batter.

Place the blooms, flower side down, into the hot oil.

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Start with the flower side down in the hot oil.

Fry for 30 to 45 seconds, and then flip and fry another 30 to 45 seconds until the blossoms are crispy and golden.

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Flip and finish frying the blooms until golden brown.

Move the fried flowers to a paper-lined pan to drain while you continue frying the remaining flowers. Drizzle over hot honey just before serving.

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