Monday, June 20, 2011

Sauteed Day lily Buds

In a shallow bowl, whisk one egg. In a second bowl, mix 1/4 c. flour, chili powder, garlic powder, and salt. Toss young day lily buds in egg until fully coated. Toss into flour mixture and gently mix until covered in flour. Melt 1 Tbsp. butter in skillet. Saute floured buds, approx. 1 minute on each side, stirring until lightly browned.Serve as a unique and flavorful side dish.

10 comments:

GardenofDaisies (Gayle) said...

I'm really curious to know what they taste like. People eat squash blossoms all the time.

Comfrey Cottages said...

i have never cooked the buds! yea! will try this very soon. i usually just dry the flowers to add to things:) nice new way to enjoy these lovely flowers! thanks for sharing xx

Marilyn said...

I am fascinated by cooking lilies and also squash blossoms, but have never tried it myself. I really must do that sometimes.

Angela McRae said...

My daylilies haven't bloomed but perhaps I can beg some of my mom's. This sounds soooo intriguing!

corinne said...

Day Lilies just took bloom here in Kentucky and I am eager to try this. I really am curious as to what they will taste like?

Anonymous said...

Good Article

Marlena said...

Oh, I've had these - they're really good. They are also used in Chinese stir fries.

corinne said...

So I tried this little recipe with the day lily buds, i used flour for one batch and since i love cornmeal I tried another with that. They were both edible though I have to say I liked the seasoned flour better, less clumpy. The flavor was mild sort of like zucchini and I could taste a sweetness. I think mixed with other vegetables they would have been great.

Anonymous said...

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Jan Billington said...

Lovely idea for day lilies. They have a lovely sweet crunch which is delicious. Like a sweeter version of cos lettuce. A small word of warning though. Don't eat too many in one go as they can cause a mild upset stomach.