The Old-School Appalachian Snack That Turns Garden Weeds Into Golden Fried Goodness

Appalachian cuisine is centuries old and created by people who often lived on what they could grow, forage, hunt, and preserve. The Appalachian region spans 13 states, from southern New York to northern Mississippi, and the food blends cultural influences from Irish and German settlers, Indigenous people, and African American cooking, among others. One ingenious dish is made from what most people would consider a weed, turning it into a delicious treat.

Fried dandelion flowers can be prepared with a simple yet classic combination of salt and pepper. But you can also create versions with savory herb blends, such as Italian herbs, spicy seasonings, like chili powder and cumin, or sweet and savory mixes using cinnamon or nutmeg. If you're feeling adventurous, you might even add dandelion flowers to the list of best foods to beer batter and fry.

Making fried dandelion flowers is a breeze. Start by mixing milk, egg, and flour to make a batter. If you desire, you can add seasonings right into this mixture. Snip off the green parts of the flower to remove the bitter taste, then dip the flowers into the batter and fry them in a pan filled with about an inch of oil or butter that's at 375 degrees Fahrenheit. Cook until golden and enjoy!

Fried dandelion flowers are a side dish that would work perfectly alongside other Appalachian food you should try, such as collard greens, biscuits and gravy, fried catfish, and the bold flavorings of killed lettuce salad. Appalachian cooking is rooted in necessity and a respect for the land, so cooks often use every aspect of a food in order to create less waste. In this vein, different parts of a dandelion can be made into other foods.

Make dandelion tea in an air fryer by tossing the washed roots into the fryer and cooking on low for about 12 hours. This will dehydrate the dandelions and prepare them to be ground into a tea-ready material, ready to fill a tea bag. Dandelions tea is highly nutritious, containing vitamins, minerals, fiber, and the antioxidant beta carotene.

In addition to the flowers and roots, the leaves can be used to prepare a dandelion salad, which was one of the fascinating foods eaten during the great depression. Dandelions greens are a little bitter, so they taste better with a little lemon and vinegar and served with beets and fennel. They also make great pesto when blended with nuts and olive oil. Serve up a dish inspired by the cuisine of the Appalachians by getting creative with dandelions and your own foraged and grown foods.