Fried Dandelion Flower Fritters
Yum…Batter fried dandelion blossoms (or fritters) are delicious!
I rarely fry anything, but battered flower blossoms are an exception. These dandelion fritters taste like a vegetable tempura and can be served with maple syrup, honey, or a tangy dipping sauce! Even plain old Ranch dressing served on the side is a treat.
Want to try some?
Start with a small batch and see if you like them before you go wild and pick your neighborhood clean.
You’ll need about two cups of dandelion flowers from an un-sprayed area ( also nowhere near cars or parking areas). Just pop off their little yellow heads and leave the stems and greens behind. The green parts of the plant are bitter at this stage of their growth.
Collect them when they are bright yellow and open wide. Find some kids to help…it’s fun!
Whoops, too late. You have to be quick!
You should have a bowl of happy yellow dandelion blooms like these.
Now rinse the flowers well and dry them to remove pollen and any tiny pollinators that may have hitched a ride. I use a colander to rinse then them shake them off a bit, then lay them to dry a little before they are dipped into the batter.
For the batter you’ll need:
1/2 cup of milk (for a dairy free version 2 Tb of coconut milk +enough water to make 1/2 cup*)
1/2 cup of flour (or your favorite gluten free flour- I use Jules Gluten Free Flour)
*The Gluten/Dairy free version thickens more so be prepared to add a tiny bit of water to your batter as it thickens.
Whisk or beat the ingredients together with a fork. You want the batter lightly thick, but not like concrete! Add a bit more liquid if it seems too thick.
Now heat some oil in a skillet. 1/4″ of oil in the bottom of the pan is usually plenty.
Ready? Let’s cook!
Dip those flowers into the batter and coat them well. You can also just dump a bunch in the batter and stir them around. Drop them one by one into the hot oil.
Let them cook for 3 or 4 minutes on each side then brown them to your liking.
I like mine golden brown.
After they have reached your crispy preference remove them from the pan and place on a paper towel to drain.
Serve with honey, maple syrup, or the zingy dipping sauce of your choice…or all three