The inspiration was a blog by Karina Wells, who used this recipe. I transitioned the recipe from vegan to vegetarian to make use of the ingredients I had in the house.
Ingredients
30 dandelion flower heads1 1/4 cup polenta flour
1 1/4 cup milk
1 egg
vegetable oil for frying
1/2 tsp salt
Method
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_4vqJD6-bBMmp259JHCLAL8zyV60dZxRDtm9Pq4dnvnVUy6na4ma7MBZMlRCxRJOoWXWDMyO5E8AILmAR8gUNjT2fjHNNswCMWFiRFjSRUEcYcbKddx7PNGoWPPnb5_3YDIPgQ/s320/IMG_20200418_154937.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1WprE7YMwuhrgf65c8bIt8uNRTvohGsP3l3nOSxh7WIeErUeQqCUgnH2czb7b3JAoFgbXlZr6FOskOWm1bMamsBentE8iBe18HAdBzjRMtvOFZHpTPrNbqV_a106Eed-PNYNYg/s320/IMG_20200418_154940.jpg)
Grab the stems and dip the flower in the batter. You can also scoop a bit and make the flower into a ball if it's easier. Place flower in the hot oil, stem up. After a little while, turn it. Fry in batches of three or four, then put them onto a plate covered with kitchen towel to absorb the oil. Lovely hot and plain, but you can have a dipping sauce.