You could probably fry grass clippings and they'd taste pretty darn good; it's hard to go wrong with crispy and fattening. Here's just one more way to use the yummy day lily blossoms in my yard.
The blossoms that are a day old close in on themselves, but are still tasty, so I gathered up a bunch of these and dipped them in beaten egg. I figure you can fry squash blossoms, you can fry lily blossoms. I rolled the dipped blossoms in a combination of Italian bread crumbs, flour, seasoning salt and Parmesan cheese. They fried up nice and crispy and would've made a perfect appetizer, if I hadn't immediately scarfed them all down while catching up on reading emails.
It's really satisfying turning something that would ordinarily go unused, or that isn't even generally considered a food, into something exotic, delicate and, dare I say, fancy. I would definitely think these were fancy if I were served them at a party, well, at least the ones I didn't burn... The pan got a little too hot in that last batch above, but they were tasty nonetheless.
