Heat the nut oil to sizzling in a cast-iron skillet. Dip the dandelion blossoms, one at a time, into the egg, then into the cornmeal. Saute, turning often, until golden. Drain on brown paper. Serve either hot or cold.
Dandelions are valuable for medicine, beverages, and food.
Leaves and blossoms can be eaten raw in salads and should be harvested in the spring. 2 tablespoons butter Preheat oven to 375 degrees. Bring water to boil in saucepan. Add corn meal, salt, butter. Cut into squares.