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    Home » Recipes » Plain Culture

    Fried Dandelions

    Published: Apr 26, 2013 · Updated: Feb 2, 2021 by Kevin Williams | 5 Comments

    Fried Dandelions

    By Kevin. L. Williams

    Amish cooking has historically been self-sufficient and insular.  Foods were largely local, organic and fresh.
    This has been changing as Amish culture has changed, but some seasonal staples are still highly regarded.  The lowly dandelion, for instance, is revered by many Plain people as something that can be made into a salad with the greens and the blossoms into jelly or even homemade wine. A peanut butter and dandelion jelly sandwich is delish!  But something that is so easy anyone can try it are fried dandelions, which are pictured above.  This is how Plain Kansas columnist, Rosanna Bauman describes "fried mushrooms": 

    "we have a special spring dish that is a traditional rite of spring at our place: fried dandelions!  We rinse the large blossoms, dip them In beaten egg and cracker crumbs, and fry in bacon grease. It may sound odd, but everyone likes them. I call them the Poor Man’s Mushrooms, because they have a similar taste to fried mushrooms, but without the slime."'

    I've been wanting to try this because it sounds so easy but, of course, you want dandelions that haven't been made toxic by neighbors spraying weed-killer on them.  That can be a challenge to find in the city.  If anyone tries these let us know how they turn out!

    « Amish Schoolhouses and Coming Soon: Teacher Mahlon
    Rhubarb Bread Pudding »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Darlene Kistler-Alvord

      April 26, 2013 at 11:39 am

      I have eaten fried dandelions all my life...... we used flour instead of crumbs, but they still taste like mushrooms..... delicious!! I hope to get some this spring in Indiana since there aren't many dandelions in Florida.

      Reply
    2. Stephanie Reed

      April 29, 2013 at 11:23 am

      Is there a recipe?

      Reply
      • Stephanie Reed

        April 29, 2013 at 11:24 am

        Strike that; so short and easy I missed it the first read-through. 🙂

        Reply
        • Kevin

          April 29, 2013 at 12:09 pm

          Let me know if you try them, I still haven't persuaded my wife to go out and gather some with me!:)

    3. Nancy Franco

      April 29, 2013 at 2:52 pm

      So excited to run accross this...for a long while I was reading the Amish cook in the South Bend paper...til I stopped getting it....so excited!!!!!!!!!!!!!!!!

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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