Go out and forage for your dandelion flowers, looking for younger blossoms that are lighter yellow on shorter stems. Rinse them gently and dry them face down on a towel. The green base underneath the flowers can be on the bitter side, so feel free to trim them closely. Mix up the egg, milk and flour to form a batter. Add the Old Bay for seasoning, because it’s Maryland. This is an opportunity to get really creative in this recipe if you like. Substitute Italian herbs like dried oregano and thyme, or a blend of cumin, coriander and chili powder, or even go on the sweet side by adding cinnamon, nutmeg and honey. Dip the flowers in the batter (just use your hands, it’s fun to get messy!), and carefully drop them into about an inch of hot oil or butter (around 375 degrees). Fry briefly until golden brown and drain on paper towels. Sprinkle with additional seasoning and serve.