Eat the Weeds! Fried Dandelion Flowers

Our lawn has become a sea of dandelions. Their vibrant yellow flowers dance in unison to the cool spring breeze. We are certainly overdue for cutting the lawn, but until i force myself to do so, we will keep enjoying the nutritious wild foods that have emerged from the ground. This past weekend, while hosting some close friends, we enjoyed a few wild food feasts. I whipped up a tasty fried dandelion flower dish that was perfectly paired with some aged fermented tomato salsa. A quick dip into some whisked egg and a coating of organic cornmeal, the end result is a crisp, but light, and completely delicious!

All parts of the dandelionare edible and quite nutritious. What's hilarious to me is the amount of money some folks spend on killing this plant, especially seeing that dandelion likely contains more nutrition then any vegetable being sold in your average grocery store. If the average person, stopped spraying their lawns, and started eating the weeds, we'd see a lot happier and healthier neighborhoods!

Making this recipe is quite simple and only requires you have 2-3 cups of rendered lard available. Beef suet, deer tallow, or lard is ideal, and please do not use any vegetable oil!


  • 20-30 Dandelion Flowers
  • 2  Eggs (From Happy Chickens)
  • 2 cups organic Cornmeal
  • 2 tsp Sea Salt
  • 1/2 tsp freshly cracked Black Pepper
  • 1 Tbsp chopped fresh Thyme
  • 2-3 cups rendered Lard, Tallow, or Coconut Oil


  1. First, melt the lard over medium-high heat. If you have a thermometer, heat the fat to 350F.
  2. In a small bowl, gently whisk the eggs.
  3. In another bowl, combine the cornmeal, salt, pepper, and thyme.
  4. Dip the dandelion flower into the egg, shake lightly to remove the excess, then coat in the cornmeal. Continue until all the flowers are coated.
  5. Once up to temperature, add the flowers (don't overcrowd the pan) and fry until lightly brown and crisp, about 2-3 minutes.
  6. Use a slotted spoon to remove the crisp dandelions then drain on a dish covered with paper towels. Season with an additional sprinkle of salt and serve.