Fried Dandelions (Appalachian-Style)
Fried dandelions are a local favorite back in West Virginia, up in the Appalachian Mountains. This is my mom's recipe and consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. They have a flavor similar to that of mushrooms and are delicious!
all-purpose flour
2
cups
seasoned salt
2
tablespoons
ground black pepper
1
tablespoon
eggs
4
large
unopened dandelion blossoms, stems removed
80
butter
½
cup
 Combine flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat eggs in a mixing bowl, then stir in dandelion blossoms until completely coated.
  Melt butter in a large skillet over medium heat. Remove half of the dandelions from egg mixture, and allow the excess egg to drip away. Toss in flour until completely coated, then remove and toss between your hands to allow excess flour to fall away. Cook coated 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.
