Ready to forage? Wong recommends starting with dandelions, which she flash-fries. "They're like popcorn, only better!" she says. "And anyone can find a dandelion."
Recipe created by Tama Matsuoka Wong
Photo: Roger Phillips/Getty Images
1/4 cup cold water
1/2 cup flour
Vegetable oil (for frying)
Dandelion blossoms, stems removed
Salt (to taste)
Lightly stir cold water into the flour until just combined. In a large skillet, heat 1/2"-deep vegetable oil on high. Coat dandelions in the batter, then fry until golden, about 1 minute. Transfer to a paper-towel-lined plate, salt and serve.