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."


  • 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.

Adapted from Foraged Flavor (Clarkson Potter).

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