My husband says day lilies are good just plain. He also likes to
make a batter, like a pancake batter. Then dip the petals in the
batter and deep fry them. That's the Tsalagi version--or at least my
Tsalagi's version. Below is a contemporary twist on the recipe.

The Day Lily is unmistakable with its slender green leaf and upward
facing orange or yellow flowers. The flowers have six petals and are
clustered at the top of a naked stalk. They last but one day, opening
with the sun and closing at dark. Day lilies grow along roadsides and
in moist wastelands. The buds, flowers, and roots are all good to eat,
but not the stems.

Lemon Day Lilies

2 dozen day lily buds or flowers
4 C. water
3/4 C. sugar
1/2 C. white vinegar
1 C. chicken broth
1 lemon, juice and grated rind
1 T. cornstarch
2 T. water
2 C. cooked rice

Boil day lilies in 4 C. water for 15 minutes. Drain and set aside. Pour
sugar and vinegar into saucepan. Heat until sugar is dissolved. Add
chicken broth and stir. Add lemon juice and grated rind. Simmer 15
minutes. dissolve cornstarch in 2 T. water. Add to sauce. Stir until
cornstarch clears and sauce thickens. Add day lilies and serve over
rice.

from: Acorn Pancakes, Dandelion Salad and 38 Other Wild Recipes 
by Jean Craighead George