Collect dandelion buds and blossoms from a clean location (no pesticides and at least 15 feet from a road!) Pit them in a bowl with several cups of water, lemon juice, and 1 Tbsp salt, dissolved.
In a bowl, sift together flour, cornmeal, salt, pepper, and chile powder.
Add thyme, and mix well.
In a small bowl, whisk together egg and milk.
Pour egg mixture into flour and stir until well combined to form a batter.
Pour 1 inch of oil into a skillet, cast iron preferred. Heat oil to 375 degrees.
Gently dip each flower into batter.
Carefully place in hot oil; do not crowd.
Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary.
Drain on paper towels. Salt lightly.
Serve hot and enjoy!