Daylily Fritters Delightful
The Daylilies are blooming. I saw a bunch of colorful flowers and it brought back memories of when my mother would gather up the blooms, dip them in batter, salt them up and fry them for supper. It tasted a bit like asparagus, but to be more specific, it was more like heaven to me.
I love to eat flowers. It delights me to toss some chive blooms (a delicate oniony-garlic) or nasturtiums (a delightful peppery taste) in a salad, or lavender buds (a citrusy-floral flavor) into tea. I think it’s the color, but I also think it is the fact that it is unexpected. And there are so many different flavors and colors to explore.
The sight of the Daylily set my mouth to watering. I think I will fry up a mess of them. It’s easy to do. Several considerations must be made. One, be sure of what you are harvesting. You want the variety of the common daylily, Hemerocallis fulva. Also, you will want to make sure the flowers you harvest are free of any sprays or pesticides. Best is if you can grow them yourself and harvest from your backyard. If not, rely on friends or family flower beds. They are super easy to grow and don’t need much care. They tend to thrive on neglect.
To make the fritters, pick 10 to 12 open flowers and/or buds (just the flowers right at the stem). Mix 1 cup flour with ½ teaspoon of salt and 1 teaspoon baking powder. Dip the flowers into 1 cup milk you’ve placed in a bowl, then dredge in the flour mixture. Heat up vegetable oil (deep enough to deep fry). Fry until crispy and golden brown and salt liberally. Cool slightly on a plate lined with a paper-towel. It is good as is, or try a dipping sauce of your choosing. It’s a delicious way to enjoy the summer.