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
Pick the dandelions just before cooking or keep them in a bowl of water if you can't. If you are foraging, pick them away from a road or anywhere where there might be pesticides. Dandelions are open on a sunny day, so it's better to wait for the sun to come out. Make sure you leave a bit of stem for handling them later.
Wash them, pat them dry. Combine the ingredients for the batter, beating the egg in. I do not like to waste oil, so I filled about an inch of this small milk pan to fry them in. At the end not much oil was left.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.
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