• 35-40 *prepared dandelion blossoms per person
  • 1 egg
  • 1 cup milk
  • 1/2 c. flour
  • 1/2 c. Italian bread crumbs
  • 1/4 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1/2 tsp. black pepper
  • 1/4 tsp. dried oregano
  • 1/8 tsp. dried thyme
  • 1/8 tsp. cumin
  • 1/2 cup flour
  • 1/2 c. italian bread crumbs
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper


Find dandelions that have not been sprayed with herbicide or other poisons.
Gather the blossoms shortly before cooking them. Dandelion blossoms are at the peak of freshness soon after you pick them.
Rinse in cold water & drain.
*Prepare the blossoms. The yellow blossom is sweet, but the green is bitter. Holding by the stem in left hand, pinch off the dried green petals underneath.
Now, cut the stem off just even with the base of the flower as shown. The green petals that are sucked up close to the yellow petals are OK to leave on. Would be too hard to remove & doesn’t leave an unfavorable taste.
In small bowl, prepare the egg wash with the egg & milk.
Heat about 1 1/2″ of canola oil in cast iron skillet, if you have one. I heat on high heat.
Drop all of your blossoms in egg wash.
Shake off excess liquid & place in your dry mix & coat. Shake off excess.
Be sure to have all of your blossoms coated before you put the first one in, as you will want to drop in hot grease, one at a time, & keep doing this until you have several in there, single depth. Don’t overcrowd them.
Using a straining or slotted spoon, keep turning them & tossing them to make sure both sides are cooked thoroughly. They cook really fast, so keep on the ball with them. Always remember: they will keep cooking after they leave the grease, so don’t wait until they are dark brown to remove them. Just a golden brown.
Remove from grease & place on paper towels to drain, on oven proof dish. Cover with paper towels also & place in 200° oven while you cook more or let them eat them as they come out of the skillet.
These should be nice & crispy & remain that way even when cold. Enjoy!!