Seasoned Panko Dandelion Flowers, Pan Fried in Coconut Oil {RECIPE}

Fried dandelion flowers have become a springtime treat in our household. My daughter begs me to make them at the first sight of a dandelion in the spring, though I make her wait until other flowers have opened so the bees don’t mind us harvesting. But tonight is the night for us to make these (HOORAY!), so I wanted to share our recipe in case anyone else wants to give it a try! I don’t measure anything, so here is my rough recipe:

**NEVER USE DANDELIONS HARVESTED FROM CHEMICALLY TREATED AREAS**

Ingredients

• dandelions (20-30 flowers)
• panko
• 1 egg
• coconut oil
• a dash of sea salt, garlic powder and pepper, to taste

Directions

Harvest however many dandelions you want to cook, about 20-30. Leave a couple inches of the stem intact, as it makes a great handle to hang onto when cooking/eating.

Soak the dandelions in cold water, rinsing thoroughly until all bugs/dirt have been washed away. Dry them.

In a bowl, crack an egg and use a whisk or fork to beat the egg. In another dish, mix together the panko and seasonings.

In a frying pan, heat enough coconut oil so there is about 1/4″ (or so) in the pan. Bring to a medium-high heat.

Once the oil is heated and ready for frying, dip the flowers into the egg, then in the seasoned panko. Place them in the frying pan and allow them to cook until they are golden brown, about 3 mins.

Place the cooked dandelions on a paper towel-lined plate (to soak up excess oil) and ENJOY! You can make a yummy dipping sauce to eat or serve as-is.