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Cornmeal Dandies




Source of Recipe


" Edible Flowers From Garden to Palate" by Cathy Wilkinson Barash


Recipe Introduction


This is a variation of a Native American dish. The slight bite of the cheese is a fine contrast to the sweetness of the flowers. A versatile recipe, serve the battered blossoms as a side dish, crunchy garnish or hors d'oeuvres.




List of Ingredients




1 egg
1 teaspoons water
1 cup cornmeal
1/4 cup Parmesan cheese, finely grated
1/4 cup peanut or vegetable oil
15 to 20 dandelion flowers


Recipe



Beat eggs with water in a small bowl. Mix cornmeal and cheese in a small bowl. Heat oil in a heavy frying pan until it begins to sizzle. Dip each flower into the egg mixture, then place it in the cornmeal-cheese mixture and gently toss until all surfaces are covered. Gently drop the coated flower in the hot oil, turning frequently, until it is evenly golden. Drain on paper towel.

May be served immediately or later at room temperature.