- 2 c dandelion blossoms
- 1 egg, slightly beaten
- 1 c milk
- 1 c self-rise flour
- 1/4 tsp pepper
- 1 tbsp onion powder
- ¼ tsp cumin
- 1 tbsp basil
- Light olive oil for sautéing
- 1/2 tsp garlic salt
When you go out hunting for your dandelion blossoms, you will need certain tools, scissors and a 2-cup measuring cup to collect blossoms in.
Pick blossoms just before using, as the blossoms will close up quickly after cutting. Cut
dandelion blossoms right under the base of the head, avoiding bitter stems. Fill a bowl with water, put blossoms in and rinse well; place on paper towels and gently pat dry.
Sauté flower blossom in olive oil, until golden brown. Drain on paper towels, or a clean brown paper bag. Serve hot.
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