Recipe: Cornmeal Dandies (fried dandelion flowers)

CORNMEAL DANDIES

"This is a variation of a Native American dish. The slight bite of the cheese is a fine contrast to the sweetness of the flowers. A versatile recipe, serve the battered blossoms as a side dish, crunchy garnish or hors d'oeuvres."

1 egg
1 teaspoons water
1 cup cornmeal
1/4 cup Parmesan cheese, finely grated
1/4 cup peanut or vegetable oil
15 to 20 dandelion flowers (food grade, free of pesticides)

Beat eggs with water in a small bowl. Mix cornmeal and cheese in a small bowl.

Heat oil in a heavy frying pan until it begins to sizzle.

Dip each flower into the egg mixture, then place it in the cornmeal-cheese mixture and gently toss until all surfaces are covered. Gently drop the coated flower in the hot oil, turning frequently, until it is evenly golden. Drain on paper towel.

May be served immediately or later at room temperature.

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THE TEN RULES OF EDIBLE FLOWERS

1. Eat flowers only when your are positive they are edible.
2. Just because it is served with food does not mean a flower is edible (see Rule 1).
3. Eat only flowers that have been grown organically.
4. Do not eat flowers from florists, nurseries or garden centers (see Rule 3).
5. If you have hay fever, asthma or allergies, do not eat flowers.
6. Do not eat flowers picked from the side of the road. They are contaminated from car emissions (see Rule 3).
7. Remove pistils and stamens from flowers before eating. Eat only the petals.
8. Not all flowers are edible. Some are poisonous.
9. There are many varieties of any one flower. Flowers taste different when grown in different locations.
10. Introduce flowers into your diet the way you would new foods to a baby - one at a time in small quantities.

Source: Edible Flowers: From Garden to Palate by Cathy Wilkinson Barash