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    Most people see the dandelion as an invasive weed, but I grew up eating the flowers much like fried green tomatoes. I’ve had the greens, but they seemed really bitter. Do any of you have a good dandelion green recipe?

    Here’s my recipe to deep fry the flowers. BE sure not to leave any stem on the flower tops.
    For each cup of flowers use 1c. flour, 1 tsp. sugar, 1 tsp. red pepper, 1tsp. paprika, dash of salt, dash of black pepper.

    To prepare the flowers for frying, rinse in tepid water twice, cleansing any bugs or grass blades from the flowers. Soak for 1 hour in tepid salt-water aloowing a more thorough cleansing. Drain well, shake dry in a colander. Roll the flowers a few at a time in the flour mixture, then fry flower side down in vegetable oil. When the under side of the flower seems soft, remove from the oil and place on a paper towel or hand towel to remove excess oil. Serve.


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