FoFa says:
"To make Fried Dandelion Flowers, you must first gather your blossoms. You want newly-blossomed dandelions, bright-yellow in color and not the puffy white seed pods that are fun to blow but not good to eat.
Be sure to wash the flowers and clip the stems down to the edge of the flower head. The stems (and older leaves) have a bitter taste, so you don't want to fry those.
Wrap the blooms in paper towels. This will absorb the water that collects in the flower heads. While the flowers drying, you can heat up a pan of oil (350 - 375 degrees) and mix up your batter.
NOTE - I have not done this, nor actually ever had these, so I can not comment on this."
1 cup milk
1 egg
1 cup plain flour
1 tsp salt
1 tsp pepper
optional (other favorite seasonings like garlic powder, onion salt, or seasoning salt-go light on the seasonings until you're sure you like the flavors with the blooms)
Beat the egg and add the milk. Whisk in the flour and seasonings. You can dip the flowers and fry immediately, but the batter stays on better if it's refrigerated for a half hour or so.
When the batter is lightly browned, lift the flowers out of the oil and drain them on paper towels.
Fried Dandelion Flowers are good served as appetizers or as a side dish with ham.