AUDIE CORNISH, HOST:
We have a moment - just a moment for a found recipe. The main ingredient not found in a grocery store but on your lawn. We're talking about weeds, pretty weeds, dandelions.
DARINA ALLEN: Where other people see weeds I see dinner.
CORNISH: That's Irish Chef Darina Allen founder of the Ballymaloe Cookery School, advocate of organic farming, lover of weeds.
ALLEN: Dandelion I think knows that dandelion leaves of course are edible. They can be very bitter unless you cover them and blanch them but the flowers people don't seem to realize are edible and there those lovely yellow flowers which many people curse at on their lawn or in their gardens. Just pick those and you can make dandelion flower fritters.
CORNISH: They're not that different from another summertime favorite fried zucchini blossoms. Here's how you make those dandelion flower fritters.
ALLEN: First and foremost just make a little batter out just some sieve flour, about a quarter cup of all-purpose flour into a bowl then add a little pinch of salt and drop in an egg, and then just whisk in about a half cup of lukewarm water. So it's a very simple little batter. Then I would put on some sunflower oil or whatever. And I just dip the little dandelion flowers in a little batter. Fry them until their crisp, take them out drain them on a bit of kitchen paper and then toss them in a fine sugar, preferably flavored with a vanilla pod and that just tastes sweet crispy crunchy basically.
CORNISH: That's Irish Chef Darina Allen. She's the author of "30 Years at Ballymaloe". You can get more details on dandelion flour fritters on our found recipes page at NPR.org.
MELISSA BLOCK, HOST:
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