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.
I'm really curious to know what they taste like. People eat squash blossoms all the time.
ReplyDeletei 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
ReplyDeleteI am fascinated by cooking lilies and also squash blossoms, but have never tried it myself. I really must do that sometimes.
ReplyDeleteMy daylilies haven't bloomed but perhaps I can beg some of my mom's. This sounds soooo intriguing!
ReplyDeleteDay 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?
ReplyDeleteGood Article
ReplyDeleteOh, I've had these - they're really good. They are also used in Chinese stir fries.
ReplyDeleteSo 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.
ReplyDeletebrinkka2011 says: Thanks so much for posting all of the good content! I am looking forward to reading more.
ReplyDeleteLovely 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.
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